Instructions

Put the beans in a bowl to soak overnight or at least for 6 hours. Drain the beans and place them in a heavy bottomed pot and cover with cool water by 2 inches. Bring to a simmer and remove the foam that floats tot he top. When the foam stops forming add the onion, bay leaves and salt. Simmer, partly covered, until the beans are very tender. (This can take anywhere from 45 minutes to an hour and a half depending on your beans. Let the beans sit in the cooking water until ready to use. If you cook the beans the day before, you can store them in the fridge.

In the meantime bring a small pot of water to boil and add the pork rind. Cook for 20 minutes and then remove to let cool. When it is cool enough to handle chop into small, bite size pieces.

Pour the olive oil into a large, heavy bottomed pot and add the onion, celery, red pepper flakes, pork rind and salt. Cook for about 7 to 10 minutes until the onion and celery are softened. Add the zucchini and cook for another 10 minutes or so. Add the chopped tomatoes, and cook until they break down. Now add the beans and their cooking water.It should be pretty soupy at this point, but if there wasn't enough liquid from the beans you can add a cup or so of water.

Let the soup simmer for another 45 minutes. At this point I usually use an immersible blender to blend the soup a bit, to thicken up the broth. You don't want the whole thing to turn into a puree, but more of a chunky thick soup. You can certainly eat it right away, but it's even better the next day, once the gelatin from the pork rind has a chance to do its magic and thicken it all up.

This soup does not need grated cheese on top, but I do serve it with either red pepper flakes at the table or some sort of hot chili oil which I love.