Pork And Tuscan Vegetable Soup Recipe

Name: Pork And Tuscan Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 600 g ground lean pork; 1 medium onion; 2 carrots, fresh, coarsely chopped; 1 celery rib, trimmed, chopped; 4 cups vegetable stock; 800 g canned tomatoes, chopped; 400 g cannellini beans, rinsed, drained; 3 garlic cloves; 1/2 teaspoon dried thyme; 1 teaspoon fennel seed; 300 g fresh spinach; 200 g fresh green beans

Servings: persons

2 tablespoons olive oil
600 g ground lean pork
1 medium onion
2 carrots, fresh, coarsely chopped
1 celery rib, trimmed, chopped
4 cups vegetable stock
800 g canned tomatoes, chopped
400 g cannellini beans, rinsed, drained
3 garlic cloves
1/2 teaspoon dried thyme
1 teaspoon fennel seed
300 g fresh spinach
200 g fresh green beans

1
Heat oil in a large saucepan over a medium heat.
2
Add pork mince, onions, carrots and celery.
3
Cook, stirring occasionally until onions are translucent.
4
Add stock, tomatoes, cannellini beans, garlic, thyme and fennel.
5
Bring to the boil.
6
Reduce heat to low, cover. Simmer for 5 minutes.
7
Stir in spinach and green beans and simmer for a further 10min or until vegetables are tender.
8
Season with salt and pepper.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 600 g ground lean pork, 1 medium onion, 2 carrots, fresh, coarsely chopped, and more.

Yes, Pork And Tuscan Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork And Tuscan Vegetable Soup

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