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Real Italian Minestrone
Not for the squeamish, or the faint of heart! Don't think about it, just enjoy this great soup!!

1/2 cup flageolets (dried haricot beans)
1/4 cup chick peas
1/4 cup brown lentils
1/2 lb. pork rind
1 ham bone or pig's trotter, ...salted and spiced pork, which is stuffed in the skin of a pig foot.. :o)
1 pig's ear ... :)
1/4 cup olive oil
1/4 cup finely chopped fat salt pork (yep, you read it right)
1 clove garlic, finely chopped
2-3 sprigs parsley, finely chopped
2 carrots, diced
4 large ripe tomatoes
l bulb fennel, finely chopped
1 cup fresh lima beans
2 cup shelled green peas
4-5 leaves marjoram, (1/4 teaspoon dry is ok)
1/4 lb fresh spinach, cut into ribbons
1/2 lb pasta, we use fettuccine, broken into short pieces
Grated Parmesan or Pecorino
Salt and pepper to taste

1) Soak the dried peas, beans, and vegetables in water overnight. The following day, half-cook them in unsalted water.
2) Boil the pork rind, ham bone or trotter and pig's ear in salted water for about 2 hours. When the meat is tender, drain and cut into small pieces.
3) Heat the oil and fat salt pork in the pan in which the soup is to be made. Sauté the garlic, parsley, and carrots until the garlic is golden but not brown and the carrot has softened. Add the tomatoes, the dried vegetables, drained, and all the remaining fresh vegetables and herbs, except the spinach.
4) Season to taste with salt and freshly ground pepper, and cover with about 12 cups of water. Bring to boil and simmer gently for 1 hour.
5) Add the spinach and the meat, and cook until the spinach is soft.
Noodles may be added if an even thicker minestrone is preferred, but as always careful not to overcook pasta.
Serve hot or cold, sprinkled generously with grated Parmesan or Pecorino
(serves 6 to 8)