Classic Italian Minestrone (Soupe Paysanne) - cooking recipe

Ingredients

1/4 lb pork fat, chopped
2 lbs boiling potatoes, peeled and diced
1 head green cabbage, cored and chopped (about 1 1/ 2 pounds)
3/4 lb swiss chard leaf, no white part,chopped
1 medium red onion, chopped
2 cloves garlic, finely chopped
6 cups water
2 cans red kidney beans (drained and well rinsed)
1 ham hock, split longways into four equal pieces (about 1/ 2 pound)
1 large tomatoes, peeled,seeded and chopped (about 10 ounces)
1/4 lb elbow macaroni
1 tablespoon salt
fresh ground black pepper
extra virgin olive oil, for drizzling

Preparation

In a large casserole or soup pot, cook the pork fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
Then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
Pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
Add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender--about 15 minutes.
Season with salt and pepper, drizzle with olive oil, and serve.