Tuscan Cannellini Bean and Pork Soup Recipe | Yummly

Tuscan Cannellini Bean and Pork Soup

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Hot and hearty serve this with warmed Italian bread and a fresh green salad. If you are unable to find Italian blend frozen vegetables, create your own blend of vegetables.


  • 2 boneless pork chops (cut 3/4--inch cubes)
  • 2 teaspoons olive oil
  • 1 onion (large, chopped)
  • 16 ounces vegetable (frozen Italian, blend,, zucchini, carrots, cauliflower, lima beans and Italian green beans)
  • 15 ounces cannellini beans (OR navy beans, rinsed and drained)
  • 14.5 ounces beef broth
  • 14.5 ounces diced tomatoes (with Italian-style herbs, undrained)
  • 1 turnip (medium, OR potato, peeled and cut into 1/2-inch pieces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons Parmesan cheese (grated)
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    1. In a large deep skillet, heat the oil; cook and stir pork cubes and onion for 5 minutes or until onion is tender. Add all remaining ingredients except cheese; bring to a simmer; lower heat and cook, covered 20-25 minutes or until vegetables are crisp-tender. Serve in soup bowls and sprinkle with Parmesan cheese.
    2. Serves 4.
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