THE CORVALLIS CARROT
What you'll be getting:
Tuscan Winter Soup
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 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.