Minestrone Abruzzese (Abruzzo)

Ingredients

Flageolets - 1/2 cup

Chick peas - 1/4 cup

Brown lentils - 1/4 cup

Pork rind - 1/2 pound

Ham bone - 1

Pig's ear - 1

Salt

Olive oil - 1/4 cup

Finely chopped fat salt pork - 1/4 cup

Garlic, finely chopped - 1 clove

Parsley, finely chopped - 2-3 sprigs

Carrots, diced - 2

Ripe tomatoes - 4 large

Fennel, finely chopped - 1 bulb

Fresh lima beans - 1 cup

Shelled green peas - 2 cups

Fresh mint - 4-5 leaves

Marjoram - 3-4 leaves

Pepper

Fresh spinach, cut in ribbons - 1/2 pound

Short thick noodles (optional) - 1/2 pounds

Grated parmesan or pecorino

Soak the dried vegetables in water overnight. The following day, half cook them in unsalted water. In another pan, boil the pork rind, ham bone or trotter and pig's ear in salted water for about 2 hours. When the meat is tender, drain and cut into  small pieces.

Heat the oil and fat salt pork in the pan in which the soup is to be made and saute the garlic, parsley and carrots until the garlic is golden but not brown and the carrot has softened. Add the tomatoes, the dried vegetables, drained, and all the remaining fresh vegetables and herbs except the spinach. Season to taste with salt and freshly ground pepper, and cover with about 12 cups water. Bring to a boil and simmer gently for 1 hour. Add the spinach and the meat and cook until spinach is soft.

Serve hot or cold sprinkled with parmesan or pecorino.

Serves 6-8