Rinse and pick over the dried beans. Soak overnight
in cold water. Drain, then place in stockpot with 10 cups cold water.
Bring to a boil, reduce heat to simmer while preparing vegetables.
Heat olive oil in a heavy skillet over medium-high heat. Add the salt
pork and cook, stirring frequently, until the fat melts and the meat
begins to brown, about 15 minutes. Do not allow to burn. Add the onion
and garlic and saute gently until the onion is golden. Add this mixture
to the beans, along with the celery, salt, red and black pepper, oregano
and basil. Cover and simmer until beans are tender, about 2 1/2 hours,
checking frequently to make sure the liquid has not evaporated too
much. There has to be enough liquid to cook the meatballs and pasta
in the final cooking stage. Add more water if necessary. About 30
minutes before the soup is finished simmering, add the tomatoes and
their juices and the parsley. Combine the ground meat with the egg
and bread crumbs and roll into miniature balls. Add to the simmering
soup. Add the carrot. About 20 minutes later, add the pasta and cook
until tender. Serve with the grated cheese. Serves 8
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