Recipe: Bread Soup (Minestrone di Pane)

BREAD SOUP (MINESTRONE DI PANE)
Source: Stefano Milioni
Servings: 6

1 (1 lb. 12 oz.) pkg dry red kidney beans
salt
1 3/4 oz. fatty bacon
1 onion
1 stalk celery
1 clove garlic
basil leaves
1 bunch parsley
1 hot red pepper
extra virgin olive oil
3 1/2 oz. pork rind
1/4 head cabbage
1 lb. 1 1/2 oz. can tomatoes, seeded, chopped
pepper
bread (homemade type)

Cook the beans in 2 qt. water, adding salt only when they are almost cooked.

Finely chop the bacon, onion, celery, garlic, basil, parsley and red pepper. Heat 4 tbsp. olive oil in a pan and stew the chopped condiments.

Boil the pork rind in water.

Cut the cabbage in thin strips and cook it for 10 minutes with the rind.

Add the rind, cabbage and tomatoes to the beans, along with more salt, if needed, and a pinch of pepper. Stir thoroughly and cook for at least 40 minutes over moderate heat or until the rind is tender.

Cut the bread in slices, toast them in the oven and rub with garlic. Arrange the slices in individual soup bowls, pour over the soup and serve. Pass around olive oil.