Ingredients

• 7 types of dried legumes
• 7 first fruits of the season
• 7 vegetables
• 7 toppings
• 7 types of pasta
• 7 types of meat

For the recipe Sette per Sette Quarantanove prepare a sauté with garlic, celery, carrot and onion. After a few minutes, add the pork scraps or any other meat left over from the previous days to the sauté: feet, ears, tail, etc.
Add 3-4 liters of water, bring the broth to a boil and cook over low heat for at least 2-3 hours. When the broth is ready, take all the pieces of meat that are cooked inside out of the pot and set them aside.
Degrease the broth and free it from the impurities that emerged on the surface; add, in order of cooking, soaked and boiled legumes, cereals, vegetables and cook for at least 30 minutes.
Leave that all the ingredients are cooked, then, just before serving, add the various types of pasta last and cook them directly in the soup. The traditional recipe requires the soup to cook for a total of at least 4 hours, depending on the ingredients used.