White Bean and Smoked Pork Soup

This White Bean and Smoked Pork Soup great way to use up leftover pulled smoked pork. A simple yet cozy soup of vegetables and smoky pork in a light tomato broth. Best served with a hunk of crusty bread.

Course Soups, Stews & Chilis

Cuisine American

Keyword leftovers, pork, smoked pork, soup

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 279

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

1 tablespoon olive oil
1 medium leek chopped (see notes for cleaning)
1 medium yellow onion chopped (about 1-1/2 cups)
1 cup carrots sliced coins or half-moons
1 cup celery sliced
3 cloves garlic minced
2 (15 ounce) cans cannellini beans rinsed and drained
1 (15 ounce) can crushed fire-roasted tomatoes
1 bay leaf
3 to 4 sprigs thyme
1 quart (4 cups) low-sodium beef broth
1 pound leftover pulled smoked pork see notes

Instructions

Heat 1 tablespoon in a dutch oven over medium-low heat. Add in leeks, onions, carrots, celery and garlic with a pinch of kosher salt. Stir and sauté until tender, about 15 minutes.
Add beans, tomatoes, bay leaf and fresh thyme. Pour in the broth plus 2 cups water. Stir, cover and bring to a low boil. Reduce to low and simmer for 30 minutes.
Add pork and heat through. Season with kosher salt and lots of freshly ground black pepper to taste.
Ladle soup in to bowls and serve with minced parsley or fresh thyme leaves and a hunk of crusty bread.

Notes

CLEAN THE LEEK: cut the tough darker green tops off and slice the leek in half lengthwise. Run half of the leek under running water, separating the layers to clean and wash any dirt out.
PREP THE PORK: Pick through the smoked pork, removing any overly fatty pieces. Heat slightly and discard any juices/fat before adding to the soup

Nutrition