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1
In a food processor, chop finely one of the carrots, onions, celery, green pepper and garlic.
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2
Transfer finely chopped vegetables to large pot.
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3
Add parsley, salt pork, and 3 quarts of water and bring to a boil over medium heat.
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4
Reduce to medium low and simmer covered for six hours (or use a crockpot and cook on low for 8-10 hours).
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5
With a slotted spoon, transfer salt pork to a food processor and process until fat liquifies and meat turns into a paste (30 seconds).
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6
Put salt pork through a sieve and back into pot (discarding solids).
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7
Skim off fat from broth and discard.
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8
Add tomatoes, tomato paste, beef stock base (or bouillion), basil and oregano to pot.
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9
Season with 1 teaspoon pepper and simmer over medium low heat for 2 more hours (or 4-6 hours in a crockpot).
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10
Add 4 cups water to pot, increase heat to medium high and bring to a boil.
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11
(If using a crockpot put on high to cook vegetables for 1-2 hours).
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12
Meanwhile slice remaining 2 carrots crosswise into rounds.
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13
Add carrots to pot along with green beans and peas.
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14
Reduce heat to medium and simmer for another 30 minutes.
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15
Season with salt and pepper to taste.
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16
Meanwhile make pesto by combining pesto ingredients (basil- oil) in a food processor and process until smooth.
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17
Seaon to taste with salt and pepper.
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18
Spoon pesto into soup.
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19
Serve with grated spinkled parmesan and pecorino-romano cheese if desired.
