Minestrone
Adapted from "Leone's Italian Cookbook"
by Gene Leone (Harper & Row, 1967)

1 lb (450 g) dried cranberry beans 
(or medium-sized bean of your choice)
20 cups (5 L) water
1 lb (450 g) fresh green beans (haricots), broken in half
6 oz (170 g) salt pork, diced
1 lb (450 g) potatoes, peeled and diced
3 Tbs (45 ml) olive oil
1 lb (450 g) onions, peeled and diced
2 Lbs (900 g) ripe tomatoes, chopped
3 garlic cloves, mashed
1/2 tsp (2 ml) freshly ground black pepper
1 tsp (5 ml) salt
1 medium-sized carrot, peeled and diced
1 celery stalk with leaves, minced
1 pork hock or hambone
1 ounce (30 g) spaghettini (or other small pasta) per person
1 tsp butter per person, optional

Bring the beans to a boil in 3 to 4 quarts water. Remove from the heat 
and allow to sit at room temperature, covered, for 2 hours. Drain and
discard the water.
Add the beans to the 20 cups (5 US quarts, 5 L) water and bring to the
boil.  Lower the heat and add all other ingredients but the pasta and
butter.  Simmer over low heat for two hours.  At this point the soup
may be stored tightly covered in the refrigerator for up to three
days, or frozen for several weeks.  Prior to serving, measure one
generous cup (250 - 300 ml) per person into a separate pot.  Bring to
a boil and add 1 ounce (30 g) spaghettini per person, broken into 1
inch (3 cm) pieces, or use a small pasta shape of your choice.  Simmer
for 8 minutes, until the pasta is al dente (cooked yet firm).  Add the
optional 1 teaspoon (5 ml) butter per person and serve immediately.
Serves 12 to 16.