Lunch: Tuscan Bean Soup Recipe | MyRecipes

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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