Smoked Pork, White Bean and Vegetable Soup

Kyle Newton's Note:

Thrown together with what I had on hand this miserably rainy, perfect for cooking a big pot of soup, Sunday. Good enough to write down...

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 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
• ¼ lb smoked pork , cut into small bites
• salt and pepper
• water

Directions:

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. 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. 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. 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.

Reviews

[CJAY]

Very good soup indeed! I made it as written but used leftover ham instead of the smoked pork. We really enjoyed this for lunch today. Thanks for sharing. I forgot to mention this was made for PAC Spring 2010.

[ellie_]

Delish! I made some minor changes to this recipe by using 1 can of cannellini beans and one can of southwest beans (combo of a lot of different beans) and instead of the smoked pork used smoked sausage. Very good soup which we enjoyed. Thanks for sharing!