Tuscan Bean Soup

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.

Tuscan Bean Soup

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4

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

Instructions

 

• 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.
• 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.