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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 5

Add the diced zucchini, cannellini beans, crushed tomatoes, chicken stock, fresh rosemary, and thyme. Stir well to combine.

Step 6

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.

Step 7

Stir in the chopped kale and cook for an additional 10 minutes, until the kale is tender and the flavors have melded together.

Step 8

Taste and adjust seasoning with additional salt or pepper if needed.

Step 9

Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve with crusty bread, if desired.

Nutrition Facts

Serving size	(5106.5g)

Amount per serving	% Daily Value*
Calories	4626.7

Total Fat 225.6g	0%
Saturated Fat 72.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 644.5mg	0%
Sodium 7719.3mg	0%
Total Carbohydrate 359.3g	0%
Dietary Fiber 54.3g	0%
Total Sugars 46.4g
Protein 314.9g	0%

Vitamin D 0IU	0%
Calcium 2571.0mg	0%
Iron 43.2mg	0%
Potassium 7273.8mg	0%

*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.

Source of Calories

Fat: 43.0%

Protein: 26.6%

Carbs: 30.4%