Minestrone


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  beans -- dry white
  4        tablespoons  butter
  1                cup  peas or about
  1              pound  unshelled
  1              small  zucchini -- diced
  1              large  carrots -- diced
  2              large  red potatoes -- diced
  1              stalk  celery -- thinly sliced
  2             ounces  salt pork -- diced
  2        tablespoons  onions -- fine chop
     1/2                leek -- fine chop
  2               cups  tomatoes - canned or fresh -- coarse chop
  2             quarts  chicken stock -- fresh or canned
  1                     bay leaf tied with
  2                     parsley sprigs
  1           teaspoon  salt
                        Ground    black pepper
     1/2           cup  rice -- raw
                        Garnish:
  1         tablespoon  basil -- finely chopped
  1         tablespoon  parsley -- fine chop
  2             cloves  garlic -- minced
     1/2           cup  regianno-parmesan -- grated

Bring 1 quart water to bubbling boil in 4 quarts saucepan.  Add ½ cup of beans and boil them 
briskly for 2 minutes.  Remove pan from heat and let beans soak undisturbed in water for 1 hour.  
Return pan to stove, and over low heat simmer beans uncovered for 1 to 1½ hours, or until barely 
tender.  Drain, set aside.

Melt butter over moderate heat in 10-12" skillet.  When foam subsides, add peas, zucchini, carrots, 
potatoes and celery. Tossing constantly with a wooden spoon, cook 2-3 minutes, until lightly coated 
with butter but not browned. Set aside.

Render salt pork dice by frying in 6-8 quart pot over moderate heat, stirring frequently.  When 
pork dice are crisp and brown, lift them out with slotted spoon and set aside to drain on paper towels.  
Stir onions and leeks into fat remaining in kettle and cook, stirring constantly, for 5 minutes.  
Stir in tomatoes, vegetables from skillet, stock, bay leaf and parsley sprigs, salt and ground pepper.  
Bring to boil over high heat, reduce heat and simmer partially covered for 25 minutes.

Remove and discard bay leaf and parsley sprigs, add rice, beans and salt pork and cook for about 15-20 
minutes longer, or until rice is tender.  Taste and season with salt and pepper if needed.  Serve, 
sprinkled with herb and garlic garnish.  Pass bowl of grated cheese separately.