10 oz. salt pork, rind removed & cut in 1/4" cubes (bacon is a good substitute)
2 tbsp. tomato puree
4 cloves garlic, crushed
Several dashes of pepper, freshly ground
3-4 potatoes, peeled & chopped
2 leeks, chopped (2 c.)
2 lg. onions, chopped
2 carrots, chopped (1 c.)
1/2 celery root, chopped (1 c.) (or celery)
3 qts. chicken stock
3 tbsp. snipped parsley
2 (10 oz.) pkgs. frozen peas
4 oz. thin spaghetti, broken
1 tbsp. dried basil, crushed
Grated Parmesan cheese

Rinse salt pork in warm water; drain and pat dry with paper toweling. In a 5 quart kettle or Dutch oven, brown salt pork. Stir in tomato puree, garlic and pepper. Add potatoes, leeks, onions, carrots, celery, stock and parsley. Bring to boiling, simmer vigorously, uncovered, for 15 minutes. Add peas, spaghetti and basil. Season to taste with salt. Simmer 10 minutes or until flavors are combined and vegetables are done. Sprinkle with Parmesan cheese before serving. Makes 4 quarts.