Smoked Pork, White Bean and Vegetable Soup

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...

• Ready In: 1 hr 10 mins
• Serves: 8

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. 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.