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Stock & Beans:
- 8 ounces dried kidney beans, red or white
- 3 teaspoons salt plus more to taste
- 1 smoked pork shank
- 1 large onion, quartered
- 2 celery ribs, coarsely chopped
- 1 medium carrot, coarsely chopped
- 4 cloves garlic, smashed
- 1 tablespoon peppercorns
- 2 bay leaves
- 1 sprig rosemary
- several parsley sprigs
- salt to taste
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- Base:
- 4 ounces pancetta, ¼ inch dice
- olive oil as needed
- 1 cup minced onion
- ¾ cup diced carrot
- 2 celery stalks, diced
- salt to taste
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 14½-ounce can diced tomatoes in juice
- Parmesan rind, if desired
- 1 tablespoon minced rosemary
- black pepper to taste
To finish:
- 3 cups, cut into pieces similar in size to the cooked beans, any mixture of your favorite vegetables: zucchini, yellow squash, green beans, broccoli, cauliflower, etc.
- 1 cup small pasta such as ditalini or elbow macaroni
- ½ cup chopped parsley
- red wine vinegar to taste
- grated Parmesan, for serving
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Weekend Minestrone
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