Pork and Tuscan Vegetable Soup

Recipe by Abby P

Almost a stew its so hearty. Very healthy.

Top Review by French Tart

Excellent recipe! We thoroughly enjoyed this for a VERY hearty lunch with crusty bread. I had no spinach unfortunately, and I had to use fresh tomatoes which did not impart much colour - but the flavour was there however! I used some left over pulled pork from my own Porchetta recipe and tinned beans as suggested. Excellent flavours and a very useful recipe to keep for the future. Made for PAC Spring 2008 - thanks Abby! FT:-)

Ingredients Nutrition


  1. Heat oil in a large saucepan over a medium heat.
  2. Add pork mince, onions, carrots and celery.
  3. Cook, stirring occasionally until onions are translucent.
  4. Add stock, tomatoes, cannellini beans, garlic, thyme and fennel.
  5. Bring to the boil.
  6. Reduce heat to low, cover. Simmer for 5 minutes.
  7. Stir in spinach and green beans and simmer for a further 10min or until vegetables are tender.
  8. Season with salt and pepper.

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