3pieces of salted cured pork (aprox. 8oz can be replaced by ham or ham shank)
1medium yellow onion, diced
2turnip green bunches
2garlic cloves, diced
2large rusett potatoes
115.5 oz. can of cannellini beans
salt to taste (aprox. 1 tbsp)
Take a large pot, add olive oil and sauté onions until translucent. Next, throw in minced garlic, and pork into the pot. Add water. Let the broth cook uncover. Once the water is reduced and the soup has gained a little consistency, add potatoes and turnip greens. Season with salt and cook for another 40 minutes on medium heat. Smash some of the potato pieces to add more body to the broth. Add the cannellini beans a few minutes before you serve the soup. Serve with sourdough bread.