Name: Tuscan White Bean and Pork Soup
Total time: 1 h
Ingredients: 4 slices bacon , chopped fine; 1 pound Swiss chard , stems chopped, leaves sliced 1/2 inch thick; 3 carrots , peeled and cut into 1/2-inch pieces; 1 onion , chopped; 8 garlic cloves , minced; 2 teaspoons minced fresh rosemary; 6 cups low-sodium chicken broth; 2 (15-ounce) cans cannellini beans , rinsed; 1 (14.5-ounce) can diced tomatoes; 4 cups chopped leftover bone-in pork roast; Salt and pepper

Why This Recipe Works

Our favorite recipe for Tuscan pork stew called for long-cooking kale and dried beans, as well as pancetta. We wanted a recipe that would cook quickly and not involve any special ingredients. Trading kale for faster-cooking but still hearty Swiss chard and using canned instead of dried beans cut out lengthy simmering and soaking. Bacon easily took the place of its Italian cousin, pancetta, and offered a pleasant smokiness to the stew. For intense flavor without much simmering, we used the liquid from the canned tomatoes in place of water or stock and seasoned with plenty of garlic and fresh rosemary.

Before You Begin

You can substitute an equal amount of ham steak for the pork roast; remove the rind before chopping.

Instructions

Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from pot.

Add Swiss chard stems, carrots, and onion to now-empty pot and cook until softened, 6 to 8 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds. Add Swiss chard leaves and cook until wilted, 3 to 4 minutes.

Stir in broth, beans, and tomatoes and bring to boil. Reduce heat to medium and simmer until carrots are tender, about 15 minutes. Add pork and cook until heated through, about 1 minute. Season with salt and pepper to taste. Sprinkle with reserved bacon. Serve.