Tuscan Pork and Bean Soup


by: Ronda Hays

A slow-cooker recipe that warms your tummy on a cold winter's day.


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serves: 8

3 cans (15-ounces each) small white beans, rinsed and drained

2 1/2 cups cubed roasted pork

1 1/2 cup carrots, chopped

1 cup celery, sliced

1 cup onion, chopped

1 teaspoon salt

1/2 teaspoon black pepper

2 cans (14.5-ounces each) diced Italian Style tomatoes, undrained

2 cans (14-ounces each) chicken broth

Nutrition Facts
Tuscan Pork and Bean Soup

Servings Per Recipe: 8

Amount per Serving

Calories: 386

  • Total Fat: 4.7 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 127.9 mg
  • Sodium: 414.8 mg
  • Total Carbs: 27.6 g
  •     Dietary Fiber: 6.4 g
  •     Sugars: 3.6 g
  • Protein: 56.6 g

how is this calculated?

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1.  In a slow-cooker, stir together beans, pork, carrots, celery, onions, salt, and pepper. Add undrained tomatoes and chicken broth.

2.  Cover and cook on LOW setting for 6 to 8 hours or on HIGH setting for 3 to 4 hours.


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