Ingredients
2 bacon strips, diced1/2 cup chopped onion1 cup thinly sliced halved fresh carrots1 cup cubed peeled potatoes3 cups water8 ounces smoked Polish sausage, halved and thinly sliced2 cups frozen cut green beans, thawed1 can (15 ounces) cannellini beans, rinsed and drained1/2 cup minced fresh parsley3/4 teaspoon salt1/2 teaspoon pepper1/2 teaspoon minced fresh marjoram or 1/8 teaspoon dried marjoram
Preparation
In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onion in drippings until tender. Stir in carrots and potatoes; cook for 2 minutes. Add water; bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until vegetables are tender.
Stir in the sausage, green beans, kidney beans, parsley, salt, pepper and marjoram; heat through. Sprinkle with reserved bacon.
