MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Judi's Minestrone Soup
 Categories: Soups, Italian, Beans, Pork, Pasta
      Yield: 8 Servings
 
    1/2 lb Dried pinto beans
      2 tb Olive oil
    1/4 lb Salt pork; finely chopped
      3 cl Garlic; chopped
      3 tb Parsley; chopped
      2 ts Dried basil
    1/4 ts Thyme
    1/2 ts Oregano
    1/2 ts Rosemary
    1/8 ts Crushed red pepper
      1 sm Onion; coarsely chopped
    1/2 lb Swiss chard; coarse chopped
      2 md Leeks; white part only
           - halved lengthwise and
           -sliced in 1/2" thick pieces
      2    Celery ribs; coarse chopped
      1 lg Can Italian peeled tomatoes;
           -coarsely chopped
      2 c  Chicken stock
      2 qt water
           Freshly ground pepper
    1/2 lb All-purpose potatoes; peeled
           -and cut into 1/2" pieces
      3 md Carrots; sliced 1/4" thick
    1/2 lb Green cabbage; shredded
      2 sm Zucchini; halved lengthwise
           -and cut about 1/2" thick
      1 ts Salt; optional
           Parmesan cheese;fresh grated
 
  Put beans in a large bowl and pour enough cold water to cover by 2
  inches. Let soak overnight.  Drain and rinse well.
  
  In a large stockpot (8-qt or larger) heat the olive oil over
  moderate heat. Add the salt pork and saute about 2 minutes.  Add
  garlic, parsley, basil, thyme, oregano, rosemary, and crushed
  pepper. Cook about a minute, stirring occasionally.  Stir in
  onion, Swiss chard, leeks, and celery. Cover and cook until soft
  about 4-5 minutes. Stir in the drained beans, tomatoes, chicken
  stock, and water. Bring to a boil and grind some pepper into the
  soup.  Stir.  Reduce the heat to low and simmer for about 45-55
  minutes. Stir in the potatoes and carrots, cover, and cook about
  40 minutes. Stir in the cabbage, zucchini, and optional salt and
  cook another 15 minutes or so.
  
  This soup is better made a day before serving and will keep in the
  refrigerator up to a week.  Serve in bowls and pass freshly grated
  Parmesan cheese around.
  
  An adaption of a recipe found in Food & Wine Magazine

  Judi's Notes: I like to put my cabbage in almost at the end of the
  cooking process, but you can add the cabbage when you start to
  cook the potatoes; it will give the soup a stronger flavor.

  From the kitchen of Judi M. Phelps.
  
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