Pork and Bean Minestrone Soup
Warm up with a hearty bowl of Pork and Bean Minestrone Soup, a comforting twist on the classic Italian favorite that's perfect for any season. This recipe combines tender, seared pork loin, creamy cannellini beans, and vibrant vegetables like zucchini, carrots, and green beans in a rich, tomato-based broth infused with aromatic herbs and spices. The addition of ditalini pasta adds a satisfying, chewy texture, while a garnish of fresh parsley and optional Parmesan cheese elevates the dish with a fresh, savory finish. With just 20 minutes of prep and 40 minutes of cooking, this one-pot wonder is an easy and delicious way to feed a crowd, offering a perfect balance of protein, veggies, and comforting flavors. Whether you're looking for a wholesome family dinner or an impressive, cozy dish for guests, this Pork and Bean Minestrone Soup is sure to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless pork loin (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery stalks (diced)
- 3 cloves minced garlic
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (with juices)
- 15 ounces cannellini beans (drained and rinsed)
- 1 cup green beans (trimmed and chopped)
- 1 medium zucchini (diced)
- 6 cups chicken broth
- 1 cup uncooked small pasta (such as ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
- grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the pork cubes with salt and black pepper, then add them to the pot. Cook until browned on all sides, about 5-7 minutes. Remove the pork with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1 minute, stirring frequently, until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Add the diced tomatoes (with their juices), cannellini beans, green beans, zucchini, and the browned pork back into the pot.
Pour in the chicken broth, then stir in the oregano, basil, and bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 25 minutes to allow the flavors to meld together.
While the soup simmers, cook the pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
After 25 minutes of simmering, remove the bay leaf from the soup and stir in the cooked pasta.
Taste the soup and adjust seasoning with additional salt and pepper as needed.
Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 8.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
