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Pork and Tuscan Vegetable Soup

  • 60minutes
  • 460calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 29 1/28 ml olive oil

  2. 600 g ground lean pork

  3. 1 medium onion

  4. 2 carrots , fresh, coarsely chopped

  5. 1 celery rib , trimmed, chopped

  6. 946 1/36 ml vegetable stock

  7. 800 g canned tomatoes , chopped

  8. 400 g cannellini beans , rinsed, drained

  9. 3 garlic cloves

  10. 2.46 ml dried thyme

  11. 4.92 ml fennel seed

  12. 300 g fresh spinach

  13. 200 g fresh green beans

Instructions Jump to Ingredients ↑

  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.

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