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Tuscan Bean Soup

Photo: Dasha Wright
Prep time 10 mins
Other time 30 mins
Yield Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1 leek, trimmed and thinly sliced (white and light green parts only)
  • 1/2 teaspoon kosher salt
  • 1 large carrot, cut into 1/2-inch pieces (1 cup)
  • 2 celery stalk, 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 pork cutlets
  • salt and freshly ground pepper to taste

Nutrition Information

  • calcium 191 mg
  • calories 405
  • caloriesfromfat 0 %
  • carbohydrate 46 g
  • cholesterol 38 mg
  • fat 12 g
  • fiber 11 g
  • iron 7 mg
  • protein 29 mg
  • satfat 3 g
  • sodium 942 mg

How to Make It

  1. Heat olive oil in a large saucepan over medium heat. Add garlic, leek, and salt. Cook, stirring occasionally, for 3 minutes. Add carrot, celery, zucchini, cannellini beans, and cups chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes. Add shredded pork cutlets and cook 5 minutes more. Season to taste with more salt and freshly ground pepper.

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