Bring 12 cups of water to a boil in a large pot. Turn off the heat, add the beans, and let them soak for 1 hour.
When the beans have finished soaking, add the salt pork to the pot and simmer for 1 hour.
In a skillet over medium heat, sauté the onion and garlic in oil until golden.
Add the sauteed onion and garlic to the pot along with the remaining ingredients. If the soup seems too thick, you can add up to 4 additional cups of water to the pot. Continue to cook until the vegetables and rice are tender and the soup has thickened.
In a food processor, puree at least half of the soup. Return the pureed soup to the pot and stir.
Serve with grated Parmesan or Asiago cheese sprinkled on top.
Recipe Tips
This soup is better when prepared at least 1 day in advance and then reheated to serve.