Pork and Beans Soup (or how should I use up my old Parmiggiano Rinds?)
- 6 oz. bacon, chopped
- 1 carrot, diced
- 2 ribs of celery, haved and then chopped
- 1 medium onion, diced
- 1 medium sized parmigianno rind, scrubbed of coating
- Freshly grated parmigianno reggiano cheese
- salt and pepper
- 1 can cannelini beans
- a good bunch of thyme, leaves picked and chopped
- 1 generous cup of a dry white wine
- Beef, veal, chicken or vegetable stock
In a deep heavy pan or Dutch oven, over medium high heat, brown the bacon until slightly crispy and most of the fat has rendered. Remove the pan from the heat, and reserve the bacon. Pour all but 1 Tbsp of the rendered bacon fat into your fat reserves.
Return the pan to the heat. Add the onion, celery, and carrot, and stir for a few moments until the vegetables soften. Add the thyme leaves to the vegtables, and stir for a minute more. Add the wine, and then return the bacon to your pan. Bring to a boil, and then reduce to a simmer.
Add the parmigianno rinds, and enough stock to cover the vegetables and bacon. Simmer on the stove for 30 minutes. Adjust seasoning, and simmer for 10 more minutes.
Remove the rinds from the soup, and serve with grated parmigianno!