Tuscan White Bean and Pork Soup
From Cook's Country
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.
You can substitute an equal amount of ham steak for the pork roast; remove the rind before chopping.
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