Pork, Bean, And Escarole Soup Recipe

Name: Pork, Bean, And Escarole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces; 1 tablespoon minced fresh rosemary; 1/2 teaspoon black pepper; 1/4 teaspoon kosher salt; 1/4 teaspoon smoked paprika; 1/4 teaspoon ground red pepper; 2 tablespoons extra-virgin olive oil; 1 cup chopped onion; 2 garlic cloves, minced; 6 cups unsalted chicken stock (such as Swanson); 2 tablespoons tomato paste; 2 (15-ounce) cans unsalted cannellini beans, rinsed and drained; 8 cups chopped escarole leaves (1 large head); 1.5 ounces Parmesan cheese, grated (about 6 tablespoons)

Servings: persons

1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
1 tablespoon minced fresh rosemary
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 garlic cloves, minced
6 cups unsalted chicken stock (such as Swanson)
2 tablespoons tomato paste
2 (15-ounce) cans unsalted cannellini beans, rinsed and drained
8 cups chopped escarole leaves (1 large head)
1.5 ounces Parmesan cheese, grated (about 6 tablespoons)

1
Combine pork, rosemary, black pepper, salt, paprika, and red pepper in a bowl.
2
Heat a large Dutch oven over medium-high heat. Add oil; swirl. Add pork mixture; saute 2 minutes. Add onion and garlic; saute 4 minutes. Add stock, tomato paste, and beans; bring to a boil. Reduce heat and cook, partially covered, for 10 minutes. Mash half of beans in pan with a potato masher. Stir in escarole; cook 2 minutes or until wilted. Ladle about 1 3/4 cups soup into each of 6 bowls; top each serving with 1 tablespoon Parmesan cheese.
3
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4
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936

kcal

Calories

Fat

Carbs

131

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 14 ingredients. The key ingredients include: 1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces, 1 tablespoon minced fresh rosemary, 1/2 teaspoon black pepper, 1/4 teaspoon kosher salt, and more.

Yes, Pork, Bean, And Escarole 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, Bean, And Escarole Soup

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