Dasha Wright
Hands-On Time
10 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 2

Add the carrot, celery, zucchini, cannellini beans, and chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes.

Step 3

Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat.

Step 4

Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side.

Step 5

Shred the pork into pieces and stir into the soup.

Ratings & Reviews

/5
Reviews
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