Greek · Dinner
Pork and White Bean Soup
White bean soup built on braised pork shoulder simmered with cannellini beans, tomato, celery, carrot and bay leaf in chicken broth, finished with lemon juice and fresh dill. Greek avgolemono technique lends body without cream; olive oil and oregano round out a rustic winter bowl.
$5
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
486Calories
42.3gProtein
22.9gFat
28.1gCarbs
6.4gSugar
8.2gFiber
915mgSodium
146mgChol
7.1gSat Fat
1280mgPotassium
135mgCalcium
5.8mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
low-carb
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Cut pork into 1-inch cubes. Dice onion, carrot, and celery. Mince garlic. Chop fresh dill. Pat pork dry.
2
Sear
Heat olive oil in a medium pot over medium-high heat. Brown pork cubes on all sides for 5 minutes until deeply browned.
3
Sweat
Add onion, garlic, carrot, and celery. Cook over medium heat for 5 minutes, stirring occasionally, until softened.
4
Braise
Stir in tomato paste and cook 1 minute. Pour in stock and water, add bay leaf, and bring to a boil. Reduce to low, cover, and simmer 50 minutes until pork is fork-tender. Stir in beans and oregano, simmer uncovered 10 minutes.
5
Plate
Remove from heat, discard bay leaf, and stir in lemon juice, dill, salt, and pepper to taste. Ladle into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 1 1/2 cup135g, about half of a 15.5 oz can, drained cannellini beans
- 11 onion
- 4 cloves4 cloves garlic
- 11 carrot
- 22 celery stalk
- 1 1/2 cup360ml chicken stock
- 1 cup240ml water
- 4 tbsp4 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 22 bay leaf
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp fresh dill
- salt, to taste
- black pepper, to taste
