Corn, Bean and Potato Soup

Combine the fresh beans, potatoes, tomato, prosciutto bone, and fresh pork trotter in a pot. Add the raw olive oil and cook until it reaches a steady boil, without interrupting the blending of flavors in the liquid.

Let it boil the mixture Cook until the beans are cooked and the potatoes are tender enough to be mashed with a fork. Keep an eye on the boil: it should be steady but not excessively hot, so the soup stays even and the ingredients don't fall apart prematurely.

Cook the corn cobs separately in boiling water, continuing to cook until the outer skin of the kernels becomes tender. Test the doneness by pressing a kernel: the surface should yield without feeling hard or leathery.

Remove about half of the cooked beans and half of the boiled corn, then puree them until they're soft and thick. Keep the remaining portion whole: it will give the soup a more rustic and distinctive texture.

Mash the potatoes directly into the soup with a fork, peeling them and breaking up the flesh into irregular pieces. Chop them into small pieces without completely turning them into a cream; this will help thicken the soup while maintaining a homely texture.

Chop the garlic with the lardo and add the olive oil, then gently sauté The battuto until it releases its aroma and the fat is well blended. Keep the heat under control: the seasoning should absorb the flavor and not burn, avoiding a too dark color.

Pour the battuto soffritto Add the pureed beans and corn to the pot and stir in. Season with salt and pepper, then stir until the seasoning is evenly distributed and let it blend briefly. The soup is ready when it appears thick, fragrant, and smooth, with the beans and grains still recognizable.