Soak the dried vegetables in water overnight.
The following day, half-cook them in unsalted water. In another pan
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.
Heat the oil and fat salt pork in the pan in which the soup is to
be made, and 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. 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. 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, care must be taken not to overcook them.
Serve hot or cold, sprinkled generously with grated Parmesan or Pecorino
(serves 6 to 8)
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