Zuppa d’Orzo Trentina with Beans - Untested

https://www.davidezambelli.com/ricette/minestra-d-orzo-trentina/

150g hulled barley (preferable, but pearl is ok)

60g dried borlotti beans

350g potatoes, small cubes

150g carrots, small cubes

2 celery stalks (90g) small cubes 

100g Savoy cabbage or cabbage, small cubes

40g leek, small cubes

1 cleaned pig's trotter (or smoked ham hock) about 500g

80g bacon ends, large chop

Approximately 2 litres of water

400 ml milk

Salt to taste

1. Soak the borlotti together for 8–18 hours. 
2. Bring the water to a near boil, add the drained beans and the barley, then all the vegetables cut small. 
3. Cook covered for 20 minutes, then add the hock and the bacon ends, salt, cover with a slight gap, and simmer for 90 minutes stirring occasionally. 
4. (Here you could remove it from the heat and refrigerate overnight to remove the cold fat cap on the surface.)
5. Thirty minutes before the end, add the 400ml of milk — this is what gives the soup its characteristic creaminess and body.
6. Remove the bacon ends and the hock. You can either set it on a board cut into serving pieces for diners to help themselves or chop the bacon in chunks and shred the hock and mix in (removing fat, skin and bone of course).