What you'll be getting:

Tuscan Winter Soup

Per Serving

1.25 c seasoned pork broth

5 oz pork tenderloin

50 g onions, celery and pancetta

20 g swiss chard

40 g parboiled carrots

50 g cooked Great Northern beans

1 t thyme and rosemary

1 T parmesan 

1 ciabatta roll

Equipment needed: a pot with a lid, sheet pan (optional)

Preheat your oven to 350. You can skip this step if you don't want to warm your bread. It makes the crust a little crispier if you warm it though. 

Place rolls on a sheet pan and transfer to the oven. 

In a pot, with your stove top on a medium heat (I cooked on #7), add your onions, celery and pancetta. 

Cook, occasionally stirring, for approximately 3 minutes until the onions begin to look a little transparent and begin to take on color. 

Add broth. 

Add pork and carrots. Cover pot with lid and simmer for 10 minutes.

(I lowered my stove top to #4)

After 10 minutes, remove your bread from the oven and set aside. 

Add your beans and herbs to the soup after 10 minutes. 

When the soup has a 2 minutes left on the timer, add the chard. 

Stir chard into the soup and turn off the burner. 

When the 5 minute timer is finished, the soup is ready. From start to finish this meal takes about 18 minutes. To make it truly a Tuscan soup, finish off with a sprinkle of freshly grated parmesan. Enjoy!

Cook soup for another 5 minutes.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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