Pork and Beans Soup

Pork and Beans Soup

So, I had all of these Parmigianno rinds in my cheese drawer, since we use Parmigianno faster than it can expire around here.  I had no idea what to do with it, and poked around the internet for ideas.  Most of the ideas I found involved making soup with pasta, or lentils, but I thought the cannelini beans and bacon would be a great accompaniment to the cheesey, tasty broth.  Besides, everything is better with bacon!





  • 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!