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Cook's Country Tuscan White Bean and Pork Soup

Serves 8

Cook's Country Tuscan White Bean and Pork Soup


4 slices bacon, chopped fine
1 pound Swiss chard, stems chopped, leaves sliced 1/2 inch thick
3 carrots, peeled and cut into 1/2-inch pieces
1 onion, chopped
8 garlic cloves, minced
2 teaspoons minced fresh rosemary
6 cups low-sodium chicken broth
2 (15-ounce) cans cannellini beans, rinsed
1 (14.5-ounce) can diced tomatoes
4 cups chopped leftover pork roast
  Salt and pepper

Cooking Instructions

Notes: Leftover crown roast gives our Tuscan white bean soup heft and substance, but it takes too long to cook for a weeknight dinner. For soup in about an hour, substitute an equal amount of ham steak for the pork roast (be sure to remove the rind before chopping). Serves 8.

1. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot.

2. Add Swiss chard stems, carrots, and onion to now-empty pot and cook until softened, 6 to 8 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds. Add Swiss chard leaves and cook until wilted, 3 to 4 minutes.

3. Stir in broth, beans and tomatoes and bring to boil. Reduce heat to medium and simmer until carrots are tender, about 15 minutes. Add pork and cook until heated through, about 1 minute. Season with salt and pepper to taste. Serve.

Equipment List

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