Tuscan Bean Soup Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 leek, trimmed and thinly sliced (white and light green parts only)
- 1/2 teaspoon kosher salt
- 1 large carrot, cut into 1/2-inch pieces (1 cup)
- 2 celery stalk, thinly sliced (1 cup)
- 1 small zucchini (halved lengthwise and sliced)
- 2 14-ounce cans cannellini beans (drained and rinsed)
- 6 cups chicken broth
- 2 pork cutlets
- salt and freshly ground pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add garlic, leek, and salt. Cook, stirring occasionally, for 3 minutes. Add carrot, celery, zucchini, cannellini beans, and cups chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes. Add shredded pork cutlets and cook 5 minutes more. Season to taste with more salt and freshly ground pepper.
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