Minestrone Soup

Method 1 Soak beans overnight in cold water. Drain beans, rinse, and place them in a large saucepan or stockpot. Add salt pork or pancetta and 6 cups of broth. Cover and bring to a boil. Reduce heat and cook gently for about 1 hour.

Heat oil in a separate large stockpot. Add chopped vegetables (onion, celery, carrot, garlic, parsley) and sauté gently 5 to 8 minutes or until lightly browned. Add remaining vegetables and tomatoes. Add remaining 5 cups broth. Simmer for 40 to 50 minutes or until vegetables are tender.

Remove salt pork or pancetta from beans. Dice finely. Transfer half of the beans to a food processor or a blender and blend into a paste. Add mashed beans to the vegetables. Add remaining whole beans, broth, and diced pork to vegetables.

Simmer 5 minutes longer. Season soup with salt and pepper. Serve with a sprinkle of grated Parmesan cheese. Serves 10-12, easily. (This recipe makes a lot of soup!) Note Beans will absorb a great deal of liquid while cooking. Add more broth or water to replace lost liquid if needed, or the beans will stick.