Tuscan Pork and Bean Soup Recipe
A hot soup made in the slow-cooker for those cold evening meals.
Ingredients
- 3 (15-ounces each) cans small white beans, rinsed and drained
- 2 1/2 cups cubed roasted pork
- 1 1/2 cups carrot, chopped
- 1 cup celery, sliced
- 1 cup onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (14.5-ounces each) cans Diced Italian Style Tomatoes, undrained
- 2 (14-ounces each) cans chicken broth
Directions
- In a slow-cooker, stir together the beans, pork, carrots, celery, onions, salt, and pepper. Stir in undrained tomatoes and chicken broth.
- Cover and cook on LOW setting for 6 to 8 hours or on HIGH setting for 3 to 4 hours.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 106 | |
| Calories from Fat 34 | 32% |
| Total Fat 3.83g | 5% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 341mg | 14% |
| Potassium 368mg | 11% |
| Total Carbs 4.15g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.98g | 1% |
| Protein 13.06g | 21% |
