Tuscan Bean Soup

Tuscan Bean Soup
Dasha Wright
Shredded pork makes this hearty vegetable-rich soup even more satisfying.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

2
tablespoons
olive oil
2
cloves
garlic, thinly sliced
1
leek (white and light green parts only), trimmed and thinly sliced
kosher salt and black pepper
1
large carrot, cut into 1/2-inch pieces (1 cup)
2
stalks celery, thinly sliced (1 cup)
1
small zucchini, halved lengthwise and sliced
2
14-ounce cans cannellini beans (drained and rinsed)
6
cups
chicken broth
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.
Kay Chun
May 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 98
  • 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
What does this mean? See Nutrition 101.