axelknock · January 31, 2026 23:42
diff --git a/index.html b/index.html
 <!DOCTYPE html>
 <html lang="en">
 <head>
  <meta charset="utf-8" />
  <meta name="viewport" content="width=device-width, initial-scale=1" />
  <title>Hearty Minestra Base with Cranberry Beans, Potatoes, and Pork</title>
 </head>
 <body>
  <article>
    <header>
      <h1>Hearty Minestra Base with Cranberry Beans, Potatoes, and Pork</h1>
      <p>
        A long-simmered, deeply flavored minestra base featuring cranberry beans, potatoes,
        pork, and a classic soffritto. Makes about 4 quarts.
      </p>
    </header>

    <section>
      <h2>Ingredients</h2>
      <ul>
        <li>1½ cups dried cranberry beans, soaked overnight or quick-soaked</li>
        <li>5 quarts cold water</li>
        <li>2 pounds russet potatoes, peeled and diced into ½-inch cubes (about 5 cups)</li>
        <li>3 bay leaves</li>
        <li>½ teaspoon to 1 tablespoon dried peperoncino (hot red pepper flakes), or to taste</li>
      </ul>

      <h3>For the pestata</h3>
      <ul>
        <li>3 ounces smoked bacon, cut in 1-inch pieces (about ½ cup packed)</li>
        <li>1 tablespoon (packed) fresh rosemary leaves, stripped from the stem</li>
        <li>8 plump garlic cloves, peeled (about ¼ cup)</li>
      </ul>

      <h3>Meat for flavoring</h3>
      <ul>
        <li>1 pound bony fresh pork: spare ribs, pork hock, or pork neck</li>
      </ul>

      <h3>For the soffritto</h3>
      <ul>
        <li>2 tablespoons extra-virgin olive oil</li>
        <li>1 medium onion, chopped (about 1 cup)</li>
        <li>1 cup canned San Marzano tomatoes and juices</li>
        <li>2 teaspoons salt, plus more to taste</li>
      </ul>
    </section>

    <section>
      <h2>Recommended Equipment</h2>
      <ul>
        <li>Heavy-bottomed soup pot, 8-quart capacity, with a cover</li>
        <li>Food processor for the pestata</li>
      </ul>
    </section>

    <section>
      <h2>Instructions</h2>
      <ol>
        <li>
          Drain the soaked beans and put them in the pot with the water, potatoes, bay leaves,
          and peperoncino. Cover and bring to a boil over high heat, stirring occasionally.
        </li>
        <li>
          Make the pestata in a food processor by chopping the bacon, rosemary, and garlic to a
          fine paste. Scrape into the pot. Rinse the pork bones and add them to the pot.
        </li>
        <li>
          When the water reaches a full boil, set the cover ajar. Adjust heat to maintain a
          steady gentle boil and cook 1 to 1½ hours, until beans and potatoes are tender and
          begin to break apart. Skim fat or residue as it rises.
        </li>
        <li>
          Prepare the soffritto: heat olive oil in a small skillet. Add onion and cook, stirring,
          until wilted, about 6 minutes. Crush tomatoes by hand, add with juices, stir in 2
          teaspoons salt, and simmer rapidly about 5 minutes until reduced slightly.
        </li>
        <li>
          Pour the tomato mixture into the soup pot, dipping the skillet in the pot to rinse out
          all juices. Keep the minestra boiling.
        </li>
        <li>
          Cook another hour or more (2½ to 3 hours total) until volume reduces to about 4 quarts.
          Remove bones and meat. If too much broth remains, raise heat and cook uncovered,
          stirring frequently. Taste and correct seasoning.
        </li>
        <li>
          To finish: lift out pork bones, shred the meat, and stir into the base. Discard bay
          leaves. Use immediately or cool and refrigerate 3–4 days, or freeze 4–6 months.
        </li>
      </ol>
    </section>
  </article>
 </body>
 </html>
	<!DOCTYPE html>
	<html lang="en">
	<head>
	<meta charset="utf-8" />
	<meta name="viewport" content="width=device-width, initial-scale=1" />
	<title>Hearty Minestra Base with Cranberry Beans, Potatoes, and Pork</title>
	</head>
	<body>
	<article>
	<header>
	<h1>Hearty Minestra Base with Cranberry Beans, Potatoes, and Pork</h1>
	<p>
	A long-simmered, deeply flavored minestra base featuring cranberry beans, potatoes,
	pork, and a classic soffritto. Makes about 4 quarts.
	</p>
	</header>

	<section>
	<h2>Ingredients</h2>
	<ul>
	<li>1½ cups dried cranberry beans, soaked overnight or quick-soaked</li>
	<li>5 quarts cold water</li>
	<li>2 pounds russet potatoes, peeled and diced into ½-inch cubes (about 5 cups)</li>
	<li>3 bay leaves</li>
	<li>½ teaspoon to 1 tablespoon dried peperoncino (hot red pepper flakes), or to taste</li>
	</ul>

	<h3>For the pestata</h3>
	<ul>
	<li>3 ounces smoked bacon, cut in 1-inch pieces (about ½ cup packed)</li>
	<li>1 tablespoon (packed) fresh rosemary leaves, stripped from the stem</li>
	<li>8 plump garlic cloves, peeled (about ¼ cup)</li>
	</ul>

	<h3>Meat for flavoring</h3>
	<ul>
	<li>1 pound bony fresh pork: spare ribs, pork hock, or pork neck</li>
	</ul>

	<h3>For the soffritto</h3>
	<ul>
	<li>2 tablespoons extra-virgin olive oil</li>
	<li>1 medium onion, chopped (about 1 cup)</li>
	<li>1 cup canned San Marzano tomatoes and juices</li>
	<li>2 teaspoons salt, plus more to taste</li>
	</ul>
	</section>

	<section>
	<h2>Recommended Equipment</h2>
	<ul>
	<li>Heavy-bottomed soup pot, 8-quart capacity, with a cover</li>
	<li>Food processor for the pestata</li>
	</ul>
	</section>

	<section>
	<h2>Instructions</h2>
	<ol>
	<li>
	Drain the soaked beans and put them in the pot with the water, potatoes, bay leaves,
	and peperoncino. Cover and bring to a boil over high heat, stirring occasionally.
	</li>
	<li>
	Make the pestata in a food processor by chopping the bacon, rosemary, and garlic to a
	fine paste. Scrape into the pot. Rinse the pork bones and add them to the pot.
	</li>
	<li>
	When the water reaches a full boil, set the cover ajar. Adjust heat to maintain a
	steady gentle boil and cook 1 to 1½ hours, until beans and potatoes are tender and
	begin to break apart. Skim fat or residue as it rises.
	</li>
	<li>
	Prepare the soffritto: heat olive oil in a small skillet. Add onion and cook, stirring,
	until wilted, about 6 minutes. Crush tomatoes by hand, add with juices, stir in 2
	teaspoons salt, and simmer rapidly about 5 minutes until reduced slightly.
	</li>
	<li>
	Pour the tomato mixture into the soup pot, dipping the skillet in the pot to rinse out
	all juices. Keep the minestra boiling.
	</li>
	<li>
	Cook another hour or more (2½ to 3 hours total) until volume reduces to about 4 quarts.
	Remove bones and meat. If too much broth remains, raise heat and cook uncovered,
	stirring frequently. Taste and correct seasoning.
	</li>
	<li>
	To finish: lift out pork bones, shred the meat, and stir into the base. Discard bay
	leaves. Use immediately or cool and refrigerate 3–4 days, or freeze 4–6 months.
	</li>
	</ol>
	</section>
	</article>
	</body>
	</html>
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