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Hearty Pork & White Bean Ragù Soup

Pork & White Bean Ragù Soup with fresh basil on top, served in a rustic bowl.

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Pork & White Bean Ragù Soup with fresh basil on top, served in a rustic bowl.

Pork & White Bean Ragù Soup is a delightful fusion of tender, slow-cooked pork shoulder, creamy white beans, and aromatic herbs. This hearty soup is perfect for those chilly evenings, providing warmth and comfort with every spoonful. The rich flavors of the pork meld beautifully with the fresh herbs and vegetables, making it a satisfying dish for families and friends alike. Whether you’re looking to warm up after a long day or impress guests at a gathering, this soup fits the bill.

One of the standout features of this recipe is its nutritional value. Pork shoulder offers a good source of protein and essential vitamins and minerals, while white beans are high in fiber, helping to promote digestive health. Combined with a variety of vegetables, this soup not only fuels your body but also supports overall well-being. The blend of herbs elevates the flavor profile and provides antioxidants, making this dish both delicious and nutritious.

This Pork & White Bean Ragù Soup is ideal for various occasions. It makes for a comforting weeknight dinner after a busy day at work, a nourishing meal during winter gatherings, or even a delightful dish for meal prep to enjoy throughout the week. You can easily serve it with crusty bread or a fresh salad to create a complete meal. No matter the occasion, this soup is sure to please everyone at the table.

Pork & White Bean Ragù Soup with fresh basil on top, served in a rustic bowl.

Hearty Pork & White Bean Ragù Soup

Recipe by Lena Caldwell

Difficulty

Intermediate

Servings

6 servings

Prep time

20 Mins

Cooking time

180 Mins

Ingredients

  • 1 kg pork shoulder
  • 400 g white beans, rinsed and drained
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 400 g diced tomatoes (canned)
  • 1 liter chicken broth
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  1. Start by seasoning the pork shoulder with salt and pepper.
  2. In a large pot, heat olive oil over medium heat and sear the pork until browned on all sides.
  3. Add chopped onions, carrots, and celery to the pot and cook until softened.
  4. Stir in minced garlic and cook for another minute until fragrant.
  5. Pour in diced tomatoes with their juice and chicken broth, bringing the mix to a gentle simmer.
  6. Return the seared pork to the pot, adding bay leaves and rosemary.
  7. Cover and reduce the heat to low, cooking for about 2-3 hours until the pork is tender.
  8. Once done, remove the pork from the pot and shred it with two forks.
  9. Add the white beans to the soup and let simmer for another 15 minutes.
  10. Stir the shredded pork back into the pot, adjusting seasoning with salt, pepper, and fresh herbs.
  11. Serve hot, garnished with fresh basil or parsley.

Nutrition Facts

Calories

450

Carbs

30

Protein

38

Fats

20

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Spoon First is dedicated to the art of stews and soups —simple, nourishing recipes that bring warmth, comfort, and healing to everyday life. From classic broths to global flavors, you’ll find dishes that inspire care and connection, showing that a bowl of soup can truly feed the soul.

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