Novara's Bean and Vegetable Soup

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Servings: 46 servings

Course: Main Dish

Main Ingredients

1/4 lb 115 g pork rind OR fresh side pork (pork belly)
1/3 cup 80 ml vegetable oil
1 tbsp butter 15 g
2 medium onions sliced very thin, about 1 cup (240 ml)
1 carrot peeled, washed, and diced
1 large stalk of celery washed and diced
2 medium zucchini washed, then trimmed of both ends and diced
1 cup 240 ml shredded red cabbage
1 lb 455 g fresh cranberry beans, unshelled weight, OR 1 cup (240 ml) dried cranberry or red kidney beans, soaked and drained but not cooked
1/3 cup 80 ml canned imported Italian plum tomatoes, cut up, with their juice
Salt
Black pepper ground fresh from the mill
3 cups 720 ml Basic Homemade Meat Broth, OR 1 cup (240 ml) canned beef broth diluted with 2 cups (480 ml) water
Freshly grated parmigiano-reggiano cheese for the table

Cut the pork into strips about 1/2 inch long and 1/4 inch wide.
Put oil, butter, onion, and pork in a soup pot over medium heat. Stir from time to time.
When the onion turns a deep gold, add the diced vegetables, shredded cabbage, and the fresh beans or the soaked dried beans. Stir about a minute to coat well.
Add tomatoes with their juice, a pinch of salt, and several grindings of pepper. Stir, then add the broth. If it does not cover the ingredients by at least 1 inch, add water to make up the difference.
Cover, lower the heat to a very slow simmer, and cook at least 2 hours. The finished soup should be thick. Taste and adjust salt and pepper. Serve with Parmigiano at the table.

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