Bean And Vegetable Soup - cooking recipe

Ingredients

1 c. dried white beans
2-inch cut salt pork
2 cloves garlic, minced
1 onion, chopped
2 carrots, sliced thin
1 c. summer squash
4 fresh tomatoes, peeled and chopped
1 1/2 c. chopped cabbage
salt and pepper
Parmesan cheese

Preparation

Soak beans overnight.
Cook salt pork in a small skillet over very low heat until it gives up its fat.
Strain the fat and put 2 tablespoons in a large soup pot.
Set aside the crisp scraps. Heat the fat and add the garlic, onion, carrots and squash.
Cook over low heat, adding a little more fat or vegetable oil, if necessary for about 15 minutes.
Stir in the tomatoes, and beans and reserved liquid.
Partially cover and simmer for about 1 hour until the beans and the vegetables are tender.
Add the cabbage and cook 15 minutes.
Add the pork scraps and salt and pepper to taste.
Reheat.