Autumn Garden Soup

Put ham bone into a large stockpot, cover with water, and simmer over medium heat for 1 hour.

In a frying pan, cook salt pork until the fat is released. Add garlic, parsley, onions, carrots, and celery and cook lightly, without browning.

Remove ham bone from the pot and skim any fat from the stock. Cut off any bits of meat from the ham bone and return them to the soup. Add onion and carrot mixture to the ham broth and simmer for 1 hour. Add beans, herbs, tomatoes, spinach, and squash. Simmer for 30 minutes. Season with salt and pepper. Serve hot, with a sprinkling of grated cheese.

*You can substitute for fresh shell beans with 1/2 cup dried navy beans or soldier beans cooked in unsalted water, or fresh green or wax beans.