Tuscan Bean Soup

ltuscan-bean-soup
Photo by Dasha Wright
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 295 calories
    • Calories 98 calories from fat
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 32 mg
    • Sodium 1,173 mg
    • Protein 22 g
    • Carbohydrate 26 g
    • Sugar 3 g
    • Fiber 8 g
    • Iron 4 mg
    • Calcium 108 mg
  • May 2004

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 2cloves garlic, thinly sliced
  3. Check 1 leek (white and light green parts only), trimmed and thinly sliced
  4. Check kosher salt and black pepper
  5. Check 1 large carrot, cut into 1/2-inch pieces (1 cup)
  6. Check 2 stalks celery, thinly sliced (1 cup)
  7. Check 1 small zucchini, halved lengthwise and sliced
  8. Check 2 14-ounce cans cannellini beans (drained and rinsed)
  9. Check 6cups chicken broth
  10. Check 2 thin pork cutlets (about 1/2 pound)

Directions

  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the garlic, leek, and ½ teaspoon salt. Cook, stirring occasionally, for 3 minutes.
  2. Add the carrot, celery, zucchini, cannellini beans, and chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes.
  3. Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat.
  4. Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side.
  5. Shred the pork into pieces and stir into the soup.