Pork and White Bean Soup

We’re still slurpin’, you guys.

This might seem too BIG for spring, but it’s really not. It’s comforting, mostly hands off, and so savory for these cooler evenings, you will sob a city.

And the amount of crusty bread you’ll dredge through this is obscene. You love it.

You can definitely get away with less pork. This was in the four pound range, but three works beautifully. Just reduce the stock in the end if you go that route.

Let’s season this honkin’ honker with onion powder, garlic powder, salt and pepper. And trim all the excess fat away! Kitchen sheers, a sharp knife, whatever weapon of choice you prefer.

We’ll get it seared in a hot pot for about 12 minutes total. Maybe 15. You just want to rotate the pork so that it’s nice and browned all over. Theeeeeen we’ll add a couple of cups of chicken stock and get it in a 350-degree oven for three hours. Heck yes. Let it do its thing while you glance at the baseboards and decide today’s just not the day for that.

Um, that color.

Let’s shred it!

Taste it now. Give your pup a bite. Even if you stopped here and served it over buns you’d be winning. But we’re going the soup route today.

We’ll add two cans of rinsed and drained cannellini beans, along with six more cups of stock (four if you use less meat), and a couple of bay leaves. Simmer simmer for about 20 or so minutes. And girl…

Yeah. Yep. Yeppers. Lemon juice plus parsley and you’re set for slurp town. (<–sorry)

It has a depth that I’ll never have words for. A richness that . . . what do the kids say . . . slays. A savoriness that will still you to your core. It is so delicious. Painfully good.

And get that bread so far dredged into that soup before I lose my ever-loving mind.

This week!

Pork and White Bean Soup

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Ingredients

• 3-4 pound pork roast (excess fat trimmed)
• 1 Tbs. onion powder
• 1 Tbs. Garlic powder
• 1 Tbs. Salt
• 1 tsp black pepper
• 8 cups chicken stock
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 2 bay leaves
• 1 lemon
• Parsley, for garnish
• Crusty bread, for dunking

Instructions

1. Preheat your oven to 350.
2. In a small bowl, mix together the onion powder, garlic powder, salt and pepper. Sprinkle the mix all over the pork and rub it into the meat.
3. Bring two Tbs. oil to a medium high heat in a large pot and sear the pork on one side for six minutes. Flip the pork and sear another six minutes. Make sure there’s browning all over the pork. Sorry I keep saying pork.
4. Add two cups of stock to the pot, cover with the lid and put it in the oven for three hours.
5. After three hours, remove it from the oven, take two forks and pull the meat part right in the pot. Add the cannellini beans, the remaining 6 cups of stock and the bay leaves. Let this simmer on a medium low heat for about 20 minutes and you’re set. Taste for salt. Need to add a tiny pinch?
6. Off the heat, add the juice from half the lemon (save the rest for the bowls if needed!), and garnish with parsley. Be sure and fish out the bay leaves.
7. Serves 6-8. (Plenty of leftovers for a family of four!)

7.8.1.2

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https://bevcooks.com/2025/04/pork-and-white-bean-soup/

Yes yes, here’s a video for you.