Minestrone Soup

1. Bring 12 cups of water to boil in a large sauce pot. Add the dried beans gradually to keep the water boiling.

2. Simmer beans for 2 minutes and remove from heat. Set aside to soak in the hot water for an hour and a half.

3. Next, add bacon to the pot of beans and return to medium heat. Bring to a boil and reduce heat to low whiling stirring occasionally.

4. While beans are simmering, heat olive oil in a skillet over medium heat and cook the onions and garlic just until browned, then set aside.

5. After beans and bacon have simmered for one hour, add onions, garlic, celery, carrots, potatoes, parsley, salt and pepper. Slowly pour in two quarts of hot water and simmer about two hours until beans are tender.

6. Meanwhile, cook rice in a separate pot according to package instructions. When the soup is almost done cooking, add in the cooked rice and the peas. Cook another 10 minutes or so until the peas are tender, then stir in tomato paste. Simmer another ten minutes and remove from heat. Sprinkle with cheese and serve with crackers.