Smoked Pork, White Bean and Vegetable Soup

Ingredients

• 2 (15 ounce) cans cannellini beans, rinsed and drained

• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 medium potato, pealed and cubed 1/2 inch
• 2 cups cabbage, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 2 tablespoons olive oil
• 4 pieces bacon, chopped up
• 1/4 lb smoked pork, cut into small bites
• salt and pepper
• water

Directions

1. 1

   Heat olive oil in a heavy soup pot and add bacon until it's crisp, not burned. Remove bacon with slotted spoon and set aside.

2. 2

   Add onion, carrot and celery to pot and cook over medium heat to soften, not brown about 5 minutes or more. Add garlic, rosemary, thyme, ground pepper and stir for about a minute until garlic is fragrant.

3. 3

   Add potato, cabbage, beans and pork, stir and cook for a minute or two and then add water -I add a lot but if you want it to be more stewy than soupy, don't add as much.

4. 4

   Turn heat to high and bring to boil, turn down to low and simmer for 15 minutes or until your vegetables are cooked. Take off heat and add salt 1/4 teaspoon at a time, stirring after adding and tasting until it's seasoned.