Pork And Bean Soup

Preparation:

Preparation: Soak the beans overnight in cold water and, just before cooking, drain them and transfer them to a saucepan together with the gambuccio of ham, the shoulder, the shank, a bay leaf, a few peppercorns, a pinch of salt and half an onion pickled with a few cloves. Add a lot of water to cover the ingredients, then bring to a moderate heat and cook, covered, for about an hour and 30 minutes. Meanwhile, separately, boil the rinds in abundant water, flavored with bay leaf, onion and cloves. After the indicated time, prepare a sauce with 2 cloves of garlic, the chopped vegetables and 2 tablespoons of oil. Add about a third of the beans passed through a vegetable mill with all their cooking broth, the rest whole, a touch of concentrate, the boiled rinds and chopped parsley and chives. Season with salt and pepper, turn off after about 10 minutes, then serve.