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1
Place the beans in a large saucepan of cold water.
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2
Bring to a boil, add the smoked pork if using, cover the pot, and remove it from the heat.
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3
Let stand 1 hour.
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4
In a large (8- to 10-quart), heavy pot, heat 3 tablespoons olive oil over medium heat.
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5
Add the onion, season lightly with salt, and cook, stirring occasionally, until wilted, about 4 minutes.
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6
Add the garlic and continue cooking until the onion is golden, about 5 minutes.
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7
With your hands, remove the seeds from the tomatoes and crush the tomatoes coarsely.
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8
Add the crushed tomatoes and their liquid, crushed red pepper, and bay leaves to the pot and bring to a boil.
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9
Add the carrots, celery, and potato, bring to a boil, and cook 5 minutes.
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10
Season lightly with salt.
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11
Stir in the cabbage, adjust the heat to simmering, and cook 5 minutes.
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12
Pour the hot water into the pot and bring to a boil.
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13
Adjust the heat to a gentle boil and cook 20 minutes.
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14
Drain the beans and pork and add them to the pot, tucking the pork into the vegetables so it is completely submerged.
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15
Bring the soup to a rolling boil, adjust the heat to simmering, and cook, covered, until the beans are tender, about 1 1/2 hours.
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16
Add zucchini and cook until softened, about 4 minutes.
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17
(The soup can be prepared to this point up to 2 days in advance.
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18
Cool to room temperature, then chill completely.
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19
Bring to a boil, stirring occasionally, before continuing.)
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20
Remove the pork from the soup and let stand on a cutting board.
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21
Stir the pasta into the soup and cook, stirring occasionally, until al dentetender but firmabout 8 minutes.
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22
(If you plan to set aside some of the soup to serve in the future, ladle it from the pot before you add the pasta.
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23
Add the proportionate amount of pasta to the remaining soup.
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24
Cool the reserved soup, refrigerate or freeze it, and add the pasta when you bring it back to a boil.)
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25
While the pasta is cooking, combine the basil, grated cheese, and oil in a small food processor or blender.
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26
Process until you have a rough paste, adding a little more oil if necessary.
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27
Season to taste with salt.
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28
Taste the soup, seasoning with salt and pepper if necessary.
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29
Let rest off the heat for 5 minutes.
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30
While the soup is resting, cut the pork into 1/2-inch slices and tent them with aluminum foil to keep them warm.
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31
If you like, stir a dollop of the basil paste into the soup.
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32
(Otherwise, place a small dollop in each warm soup bowl before ladling in the soup, or pass the basil paste at the table, letting guests help themselves.)
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33
Lay a slice of smoked pork in the bottom of each warm soup bowl and ladle the soup over it.
