The Peasant'S Minestrone

• 6 cups chicken stock and water, 1/2, 1/2
• 1 cup cannellini beans, soaked overnight
• 2 sprigs fresh thyme
• 4 cups chicken stock
• 4 ounces lean salt pork, minced
• 3 garlic cloves, smashed and minced
• 1 cup spring onions, medium chop (yellow onions if you must)
• 1 cup leeks, medium chop, white only
• 1 cup celery, medium chop
• 4 cups tomatoes, canned
• 1 cup zucchini, medium chop
• 2 cups kale, ribs removed and hand torn into small pieces
• 1 cup savoy cabbage, medium chop
• 1 cup trottoloni or elbow pasta if you can't find
• 1 cup parmesano cheese

1. After removing the beans from the overnight soak, put them in a large pot with 2 sprigs of thyme and 6 cups of water or a combo of water and chicken stock.
2. After the beans are completely cooked and very little liquid is left in the pot, smash about three quarters of the beans. Then add 4 cups of chicken stock and simmer.
3. IN ANOTHER large pot saute the minced salt pork with the chopped onion and garlic until the onions are soft and just about to turn brown.Add the tomatoes and simmer.
4. In the bean soup add one cup leeks , one cup celery and two cups pasta and cook until al dente. Add more water or stock if needed.
5. Add the bean soup to the tomato mixture.
6. Add the zucchini and kale to the soup and cook for about 15 to 20 minutes, until the vegetables are just done.
7. Serve with a heavy sprinkle of parmesan cheese.

chicken, cannellini beans, thyme, chicken stock, lean salt, garlic, spring onions, leeks, celery, tomatoes, zucchini, kale, savoy cabbage, trottoloni, parmesano cheese

Taken from food52.com/recipes/20620-the-peasant-s-minestrone (may not work)