Pasta and Bean Soup

You can substitute a smoked turkey thigh for the ham hocks.

Serves 8

Ingredients:

• 1 (1 ½-pound) pork shoulder roast
• 2 (15-ounce) cans cannelloni or small white beans
• 2 smoked ham hocks
• 1 bay leaf
• 2 cloves of garlic, peeled and minced
• 1 small yellow onion, peeled and diced
• 1 cup baby carrots, cut into thirds
• ¼ cup lovage or celery leaves, minced
• 1 (15-ounce) can diced tomatoes
• Pinch dried red pepper flakes
• ¼ teaspoon dried oregano
• Pinch dried rosemary
• ½ teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon sugar
• 1 cup water
• 2 cups chicken broth
• Salt and freshly ground black pepper, to taste
• 1 cup small pasta, like orzo or stars

1. Trim and discard any fat from the pork roast and cut the roast into bite-sized pieces. Add the pork and all of the other ingredients except for the pasta to the slow cooker. Cover and cook on low for 8 hours.
2. Remove the bay leaf and discard. Remove the ham hocks and set aside to cool enough to remove the meat from the bones. Use two forks to shred the ham and return it to the slow cooker.
3. Optional step: Remove several cups of the soup and purée in a blender or food processor. Return puréed beans to the pot. Return the soup to a simmer.
4. Cook the pasta according to package directions. Drain and add to the slow cooker. Stir to mix into the soup. Taste for seasoning and add additional salt and pepper if needed.