Stone Soup with Pork
Portuguese sopa de pedra reimagined as a quick weeknight broth with tender pork, beans, and hearty greens. The legend lives on — magic happens fast.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 26g
comfortwholesomeportugueseporktenderheartyweeknightsoup
Ingredients
- ¾ lb pork shoulder or butt, cut into 1-inch cubes
- 1 can (15 oz) canned cannellini beans, drained
- 1 cup cherry tomatoes, halved
- 3 cups hearty greens (kale or chard), chopped
- 5 cups chicken or vegetable broth
- 1 tsp smoked paprika
Instructions
- 1
Heat olive oil in a large pot over medium-high. Brown the pork cubes 4–5 minutes, stirring occasionally, until edges caramelize.
- 2
Add broth, paprika, and a pinch of salt. Bring to a boil, then reduce heat and simmer 8 minutes until pork is tender.
- 3
Stir in beans, tomatoes, and greens. Simmer 3–4 minutes until greens wilt and tomatoes soften.
- 4
Taste and adjust salt and pepper. Serve hot in bowls.
Tools you’ll need
- large pot (4-quart or bigger)
- cutting board
- chef's knife
- wooden spoon
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