Michigan Minestrone Soup

Ingredients

110 gr butter beans
32 gr streaky bacon
16 ml olive oil
1 onion
1 clove garlic
2 sticks celery
1 carrot
1/4 cabbage
32 gr pepperoni salami
260 gr tomatoes
10 gr tomato puree
20 fl chicken stock

Instructions

Salt and Pepper Bayleaf, Majoram and Fresh -Rosemary Crusty bread to serve Soak beans in cold water for 5 hours, or overnight. Drain, put in a saucepan and add enough water to cover. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes, until just tender. Drain and put to one side. Cook bacon in a large pan until crisp. Add olive oil, onion, garlic, celery and carrot. Cook, gently, stirring often, for 5 minutes. Add cabage and salami snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs and cooked beans into pan. Bring to the boil, then simmer for 45 min until soft. Remove herbs. Serve with crusty bread.