French · Dinner
White Bean and Vegetable Soup
A rustic French-style soup built on tender white beans, pork shoulder, and a mirepoix of carrot, celery, leek and cabbage simmered slowly in chicken stock with thyme and bay. Finished with a swirl of olive oil, it delivers a hearty, savoury, herb-flecked bowl served with crusty bread.
$4
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
416Calories
28.2gProtein
20.6gFat
28.4gCarbs
6.5gSugar
8.6gFiber
895mgSodium
82mgChol
6.6gSat Fat
960mgPotassium
112mgCalcium
4.2mgIron
0.9mcgVitamin B12
17mgVitamin C
gluten-free
low-calorie
high-fiber
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut pork into 1/2-inch cubes; dice carrot, celery, onion and leek; mince garlic; chop parsley.
2
Sear
Heat oil in pot over medium-high heat. Sear pork 4 to 5 minutes, turning occasionally, until browned on most sides.
3
Sweat
Add carrot, celery, leek, onion and garlic; sweat over medium heat 5 minutes, stirring often, until onion turns translucent.
4
Bloom
Stir in tomato paste and cook over medium heat 1 minute until darkened slightly and coats vegetables.
5
Simmer
Add stock, cannellini beans, thyme and bay leaf. Bring to boil over high heat, then reduce to low and simmer 60 minutes until pork is fork-tender.
6
Add
Stir in cabbage and simmer over medium-low heat 8 to 10 minutes until cabbage wilts; season with salt and pepper.
7
Plate
Remove bay leaf and thyme sprig, ladle into bowl, and finish with parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.6 oz240g pork shoulder
- 1 cup90g, about a third of a 15 oz can, drained cannellini beans
- 22 small carrot
- 22 celery stalk
- 11 small leek, white and pale green part
- 4 cloves4 cloves garlic
- 11 small onion
- 2 cup480ml chicken stock
- 1 cup150g green cabbage
- 2 tsp2 tsp tomato paste
- 2 sprig2 sprig fresh thyme
- 11 bay leaf
- 2 tsp2 tsp olive oil
- salt and black pepper, to taste
- 2 tsp2 tsp parsley
