Prep all vegetables and set them aside in a bowl. 

Remove the bones from the pork chops, trim off major chunks of fat and slice the pork chop into strips. 

Discard the fat, but reserve the bones for cooking. 

Slice or use kitchen shears to cut bacon into bite size pieces.

Open, drain, and rinse the beans and set them aside. 

Open all other cans, measure the wine out, and have the seasonings ready to go.

In a Dutch oven or a stock pot, cook the bacon over medium-high heat.

As the fat begins to render and the bacon is about half cooked, add the celery, onions, and carrots. 

Continue to cook for two-three minutes. 

Add the garlic and the sliced pork chops and cook another three minutes. 

If the bacon did not render a lot of fat, add a small amount of extra virgin olive oil.

Add the oregano and thyme, mix well, season with salt and pepper to taste.

Toss the pork chop bones into the pot. 

Add the smoked sausage and cook for two minutes.

Add the tomatoes, broth, and wine. 

Mix well and bring to a boil. 

As the pot comes to a boil, a froth like substance may rise to the top, using a spoon and a small dish, remove that froth. 

It may take several minutes of cooking to remove all the froth. 

Continue to cook at a high simmer or low boil for about 20 minutes, allowing the liquid to reduce and thicken. 

The last 5 minutes of cooking, add the canned beans.

Before serving, discard the pork bones. 

Enjoy!