Pumpkin, bean and pasta soup

• 400 g dried beans
• 400 g pumpkin
• ½ Savoy cabbage

Soak the beans overnight, then drain and rinse. Clean the pumpkin, peel and remove the seeds. Trim off the thick stalks from the cabbage leaves. Peel the potatoes. Chop the pumpkin, cabbage, potatoes, celery, carrots, onion and leek and mince the garlic and parsley.

Dice the pancetta and slice the lardo. Scrape the pork rind and slice.

Cook the vegetables, beans, garlic, parsley