Rating: 3 stars
92 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 24
  • 2 star values: 26
  • 1 star values: 17
Kay Chun

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Credit: Dasha Wright

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

  • Shred the pork into pieces and stir into the soup.

Nutrition Facts

295 calories; fat 11g; saturated fat 2g; cholesterol 32mg; sodium 1173mg; protein 22g; carbohydrates 26g; sugars 3g; fiber 8g; iron 4mg; calcium 108mg.
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