Minestra

• 1 (16-ounce) package dried pinto or cranberry beans
• 1/4 pound salt pork, minced
• 4 garlic cloves, minced
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1/2 cup chopped celery
• 1 carrot, chopped
• 1 large onion, minced
• 3 quarts water
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried crushed red pepper
• 8 ounces rotini or egg noodles, cooked
• Grated Romano cheese

1. Place beans in a large Dutch oven. Cover with water 2 inches above beans; soak 8 hours. Drain.
2. Saute salt pork, garlic, and salt in hot oil in Dutch oven until fat is cooked from pork. Add chopped celery, carrot, and onion, and saute 4 to 5 minutes or until tender. Add beans and 3 quarts water, and bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender, adding hot water as needed to keep beans covered with liquid. Stir in peppers.
3. Process half of cooked beans in batches in a blender until smooth, stopping once to scrape down sides; return to Dutch oven. Add pasta, and cook over low heat, stirring constantly, until thoroughly heated. Serve with cheese.

pinto, salt pork, garlic, salt, olive oil, celery, carrot, onion, water, freshly ground black pepper, red pepper, rotini, romano cheese

Taken from www.myrecipes.com/recipe/minestra (may not work)