White Bean Soup With Pork

• 2 tablespoons canola oil
• 4 cloves of garlic cut in large pieces
• 1 small-medium white onion chopped
• 6 strips of nitrate free bacon cut into strips
• 2 14.5 oz. cans of stewed tomatoes
• 1 1/2 cups white beans
• 6-8 oz. leftover pork roast cut up in big chunks
• ( leftover drippings with fat skimmed is great flavor for adding to broth)
• 7 celery stocks chopped
• 2 cups chopped carrots
• 3 ruby gold potatoes cubed
• 2 white potatoes cubed
• 1 bay leaf
• 1 tablespoon dried parsely
• 1/4 teaspoon black pepper
• Kosher salt to taste
• Water

1. 1.Heat oil in large stock pot, add bacon cut into strips, garlic, and onion. Saute until onion becomes soft.
2. 2.Add canned tomatoes then fill pot with water (about 6-8 cups, now is when I add pork roast dripping if I keep them).
3. 3.Add 1 1/2 cups white beans, celery, pepper, parsely, bay leaf, left over roast, and some salt. Cover and allow to cook for about 4 hours.
4. 4.Finally add cubed potatoes and carrots. Re-cover and continue cook for 40-60 minutes more then serve with warm sour dough toast.

canola oil, white onion, nitrate, tomatoes, white beans, pork, celery, carrots, potatoes, bay leaf, dried parsely, black pepper, ukosher salt, uwater

Taken from www.epicurious.com/recipes/member/views/white-bean-soup-with-pork-50067334 (may not work)