Michigan Minestrone Soup

4 oz Dried Butter Beans

2 oz Streaky Bacon, chopped

1 tb Olive oil

1 md Onion, peeled and finely

-chopped 1 Clove garlic, peeled and

-crushed 2 Sticks celery, finely

-chopped 1 lg Carrot, peeled and finely

-chopped 1/4 sm Cabbage, shredded

2 oz Pepperoni Salami, sliced

14 oz Canned Chopped Tomatoes

1 tb Tomato Puree

20 fl Chicken Stock

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. Source: CHAT Magazine