Pork and Tuscan Vegetable Soup
Warm up with this hearty and flavor-packed Pork and Tuscan Vegetable Soup, a one-pot wonder that brings rustic Italian charm to your dinner table. Tender cubes of seared pork shoulder marry beautifully with a medley of nutrient-packed vegetables, including kale, zucchini, and cannellini beans, all simmered in a savory broth infused with fresh rosemary and thyme. This comforting soup is as satisfying as it is wholesome, offering a protein-rich meal perfect for chilly evenings. Serve it with a sprinkle of Parmesan cheese and crusty bread for a complete, soul-soothing experience. With simple prep and straightforward steps, this recipe is a go-to for cozy, crave-worthy dinners. Perfect for meal prepping or feeding a crowd, it’s a recipe that will become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 4 garlic cloves, minced
- 1 large zucchini, diced
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 14-ounce can crushed tomatoes
- 6 cups chicken stock
- 1 teaspoon fresh rosemary, minced
- 0.5 teaspoons fresh thyme leaves
- 4 cups kale, stems removed and chopped
- 0.5 cups Parmesan cheese, grated (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the pork cubes with salt and pepper. Add the pork to the pot in batches to avoid overcrowding, and sear until browned on all sides, about 6-8 minutes per batch. Remove the pork and set aside.
In the same pot, reduce the heat to medium and add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced zucchini, cannellini beans, crushed tomatoes, chicken stock, fresh rosemary, and thyme. Stir well to combine.
Return the seared pork cubes and any accumulated juices to the pot. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 30 minutes.
Stir in the chopped kale and cook for an additional 10 minutes, until the kale is tender and the flavors have melded together.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve with crusty bread, if desired.
Nutrition Facts
Calories |
4627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 7719 mg | 336% | |
| Total Carbohydrate | 359.3 g | 131% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 46.4 g | ||
| Protein | 314.9 g | 630% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2571 mg | 198% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 7274 mg | 155% | |
*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.
