Vegetables wash and dry. Chop the onion and carrots in small cubes approximately the same size. Brisket is cut a little larger. The pumpkin and squash cut flush with the belly. Celery cut into slices. With tomato remove the peel and cut into cubes. Beans for soup, you can take canned, but tasty, cook it separately on their own.

Now prepare soffritto. It's such a Italian onion, which main difference from ours in its slowness. Everything is done on the fire below average, to languish with tenderness and melt from passion. The slow pace is very important, it makes the taste soffritto soft and sweet. So, to dissolve-do not fry! –in olive oil the bacon with a crushed clove of garlic right in the husk. When the cubes become transparent, put the onions and carrots, stirring occasionally, simmer-saute for 5 minutes. Harvested the garlic and put the zucchini and squash. Parboil all together for 5-7 minutes more.

Add the peppers and tomatoes, and sprinkle with sugar. Simmer together for 10 minutes. Add wine and let it evaporate by half. You can slightly increase the fire. But the slow pace enjoyable!

Pour the boiling water, diminish the heat to low and cook for 5 minutes, salted to taste. Add cooked beans, sprinkle with Italian herbs. I take the dried Basil and oregano –love it. Even put a leaf Lavrushka. Bring to a boil, cook for a minute and switch off allow to stand, covered for 20 minutes, during which time the soup will acquire a velvety texture and true taste.

Serve the soup hot with chunks of fresh –preferably homemade -white bread or Focaccia, sprinkled the plates with grated Parmesan cheese and garnish with sprig of parsley.