This is a wonderful hearty soup/stew that was pretty easy to make.
Total Time 40 minutesminutes
Servings 5people
Calories 520kcal
Author Food Network Magazine
Ingredients
Kosher saltto taste
16ouncesmezze penne1 package
2tablespoonsbutter
4clovesminced garlic
8fresh sage leavescan use dried
1onionfinely chopped
1stalk celeryfinely chopped
1carrotfinely chopped
Freshly ground pepper
3smoked pork chopabout 24 ounces, meat chopped
315 ouncecan white beans (Goya Cannellini)not drained
32ozlow-sodium chicken broth
1/2cupchopped fresh parsley
ground pepperto 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.