Penne with White Beans and Smoked Pork
This is a wonderful hearty soup/stew that was pretty easy to make.
Servings 5 people
Calories 520kcal
Ingredients
- Kosher salt to taste
- 16 ounces mezze penne 1 package
- 2 tablespoons butter
- 4 cloves minced garlic
- 8 fresh sage leaves can use dried
- 1 onion finely chopped
- 1 stalk celery finely chopped
- 1 carrot finely chopped
- Freshly ground pepper
- 3 smoked pork chop about 24 ounces, meat chopped
- 3 15 ounce can white beans (Goya Cannellini) not drained
- 32 oz low-sodium chicken broth
- 1/2 cup chopped fresh parsley
- ground pepper to taste
- grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 2 cups cooking water, then drain.
- Meanwhile, heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and sage and cook until the garlic is light golden and the sage is wilted, about 2 minutes. Add the onion, celery and carrot and season with salt and pepper. Cook, stirring occasionally, until almost tender, about 6 minutes. Add the pork, beans with their liquid and the chicken broth; bring to a boil. Reduce to a gentle simmer and cook until the vegetables are tender, about 5 minutes.
- Add the pasta and 1/2 cup cooking water to the bean mixture. Stir to combine, adding more cooking water as needed to thin the broth. Season with salt and stir in the parsley. Divide among bowls, drizzle with olive oil and season with pepper.
- Top with grated parmesan cheese
Notes
I substituted 3 thick slices of smoked pork shoulder for the smoked pork chops.
Nutrition
Calories: 520kcal
