Bean and Vegetable Soup
(from Fannie Farmer Cookbook, 12th ed.)

1 1/2 cups dried white beans
2" cube salt pork, diced [or 3 strips of bacon]
2 cloves garlic, minced
1 onion, chopped
1 leek, sliced thin
2 carrots, sliced thin
1 cup diced zucchini or other squash
2 cups canned tomatoes
1 1/2 cups coarsely chopped cabbage
2-3 tsp. salt
pepper to taste
Parmesan cheese to taste

Soak beans overnight, or use 2 large cans of beans. Place them in a large bowl, and add enough water to make 6 cups of liquid.

In a large pot or Dutch oven, cook the bacon over low heat until the fat is rendered. Set the bacon aside and leave the fat in the pot. 

Heat the fat and add garlic, onion, leek, carrots, and squash. Cook over low heat for 15 minutes.

Stir in tomatoes, and beans with the liquid. Partially cover the pot an simmer 1 hour, until vegetables are tender. 

Then add the cabbage and cook 15 minutes more.

Stir in salt and pepper, and add bacon crumbles to the top. Serve with Parmesan cheese.