Minestrone Della Familiar
Wine Suggestion: A Tuscan red Syrah or Carmignano
Serves: 8 to 10 as a first course, 6 as a main dish

2 medium red onions, cut into 1/2-inch dice
1 medium carrot, cut into 1/2-inch dice
1 medium potato, cut into 1/2-inch dice
1 medium stalk celery, cut into 1/2-inch dice
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 large kale leaves, finely chopped
Rind from 1/2 pound or more (2 by 4 by 5 inches) of Parmigiano-Reggiano cheese (optional)
1/2 (14-ounce) can whole tomatoes, with their liquid
Salt and freshly ground black pepper
Robust extra-virgin olive oil
1 1/8-inch-thick slice pancetta, minced
1 1/8-inch-thick slice good-quality salami, minced
6 large fresh sage leaves
1/4 medium Savoy or green cabbage, cut into 1/2-inch dice
2 large cloves garlic, minced
1/4 tightly packed cup fresh Italian parsley leaves
1/4 tightly packed cup fresh basil leaves, chopped
1 1/2 cups cooked borlotti or pinto beans (rinsed and drained if canned), half of them pureed in a food processor
2 large stalks (with leaves) Swiss chard, cut into 1/2-inch dice
1/2 cup small pasta (such as ditalini, acini di pepe, meloni, or stelle)
1 cup freshly grated ParmigianoReggiano cheese (optional)
For Grandfather's Minestrone for 8 People
8 1/2-inch-thick slices rugged wholegrain bread, toasted
About 1/2 cup robust, peppery Tuscan extra-virgin olive oil

Set aside about one third of the onions. In a 6-quart pot, combine the rest of the onions and all the ingredients up to and including the tomatoes. Cover by an inch with water. Season lightly with salt and pepper. Cover and simmer very gently 45 minutes. Meanwhile, film the bottom of a 10-inch skillet lightly with olive oil, Set over medium-high heat. Add the reserved onions, the pancetta, salami, sage leaves, and a handful of the cabbage. Sauté to a rich golden brown. Stir in the garlic, parsley, and basil. Cook another minute. Blend the sauté into the cooked vegetables along with the remaining cabbage, the beans, including their puree, the chard, and water to cover everything by about an inch. Simmer slowly, partially covered, another 45 minutes. Add more water as needed so the soup has the consistency of a watery stew. Season to taste, stir in the pasta, and simmer until tender, about 15 minutes. Serve hot or warm with olive oil, a peppermill, and the cheese passed separately. (Minestrone reheats beautifully and is even better the second day.)