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It’s not every day I open the fridge and see the basic makings of soup ready to go. The Missus had entertained last week while I was in Manila, and there was remaining a lonely, drying bowl of mirepoix – carrots, onion and celery. I started scrounging for soup stuff. A half bag of dried minestrone beans which I started to soak, a lb. of cheap thin pork chops, and I was in business.

Let’s keep it simple and prepare everything in the soup pot. Heat the pot and layer the bottom with good olive oil. Brown small chunks of the pork under high heat. Deglaze the pot with a little white wine and add the mirepoix and more olive oil. Sautee until the carrots shine in color, and the onions begin to caramelize. Deglaze again. These steps create wonderful savory, complex flavors.

Add the beans and 2 quarts of chicken stock, and simmer for three hours. Salt and pepper to taste. To add some extra flavor goodies, chop some fresh parsley and fry a clove of minced garlic for garnish. A little habanero hot sauce and crusty French bread make the meal complete!