Pork Vegetable Soup

INGREDIENTS
2    tablespoons olive oil
½   pound pork loin, cut into ¼ inch cubes
3    cups low sodium chicken or vegetable broth
2    medium carrots, sliced crosswise ¼ inch thick (1 cup +)
2    stalks celery, diced (1 cup+)
1    can (15 ounces) diced  tomatoes with juice
1    medium white onion or leeks, coarsely chopped (1 cup)
1    medium Yukon or golden potatoes, diced to ½ inch
1    can (15 ounces) Cannellini beans, rinsed, drained.
½   teaspoon salt
1    tablespoon dried parsley flakes
1    teaspoon dried sage
2    teaspoons dried marjoram

METHOD

In a large sauce pan over medium heat, add olive oil and the pork cubes and brown the pork on all sides. Add the broth, carrots, celery, tomatoes, onions, potatoes, beans, parsley and spices. Bring to a rolling boil, reduce to a simmer, and cook for 30 minutes. Serve immediately. This recipe will make 6 to 8 servings.

NOTES: If there is a lack of liquid, feel free to add more broth or even white wine. To stretch the recipe, simply add another can of tomatoes or beans and additional liquid.