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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
2 garlic cloves, thinly sliced |
1 leek, trimmed and thinly sliced (white and light green parts only) |
1/2 teaspoon kosher salt |
1 large carrot, cut into 1/2-inch pieces (1 cup) |
2 celery stalk, thinly sliced (1 cup) |
1 small zucchini (halved lengthwise and sliced) |
2 14-ounce cans cannellini beans (drained and rinsed) |
6 cups chicken broth |
2 pork cutlets |
salt and freshly ground pepper to taste |
Directions:
1. Heat olive oil in a large saucepan over medium heat. Add garlic, leek, and salt. Cook, stirring occasionally, for 3 minutes. Add carrot, celery, zucchini, cannellini beans, and cups chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes. Add shredded pork cutlets and cook 5 minutes more. Season to taste with more salt and freshly ground pepper.
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