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1 lb Beet greens
2 qt Water
4 T Olive oil
1 t Salt
1/3 lb Fresh pork rind, 1" pieces
2 t Parsley
1/4 lb Prosciutto, cut small
1/4 t Pepper
3/4 lb Cannellini beans
1/2 lb Spaghetti, in 1" pieces
1 sm Zucchini, diced
1 c Parmesan cheese
Wash beet greens and chop coarsely. Heat oil over medium heat, add
pork rind, onion, and parsley, cook slowly. Add prosciutto, beans,
and water, season with salt and pepper, cover and simmer for 1 1/2
hours. Add beet greens. When soup starts to boil, add pasta. When
pasta is al dente, add zucchini. The finished soup should be thick.
Serve with grated Parmesan cheese.
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