Pork, Greens, Butter Beans
Pork, Greens, Butter Beans is a terrific chilly weather comfort soup and a great way to use up your leftover pork roast, its surrounding gelatin, and any remaining butter beans too!
Do you ever find yourself enjoying the flavored ingredients surrounding a roasted meat as much or even more than the actual roast?
That would be me when it comes to a nice slow cooked pork roast simmered in white wine and chicken stock with onions, carrots, and then in the final forty-five minutes surrounded by large creamy colored Butter Beans. Oh my goodness. Its so good. And let me share with you, its just as good later prepared as a soup.
A couple years back I shared Save that Pork Juice 16 Bean Soup. Another delicious leftover pork soup utilizing the same flavor filled tip, saving the golden gelatinous pork juice leftover from the weekend roast.
While you may not have enough liquid remaining from the gelatin for what you need to create your whole soup pot, it will still provide a delicious added depth when combined with some reduced white wine and chicken stock. You’ll also achieve a slight thickening from some incorporated smashed butter beans.
Homemade soups during cool weather seasons are not only hearty and nutritious but also offer an economical way to use up your leftovers while providing a satisfying meal at the shared table.
Hope you enjoy this simple and delicious assembly for adding to your repertoire whenever you find yourself with some leftover pork roast, its full flavored gelatin, and maybe even some butter beans!
- 4 1/2-5 cups Broth: a combination of gelatin mixture around leftover pork plus chicken stock, or a 1/2 cup of white wine-reduced by half before adding in pork gelatin and chicken stock enough to make up the broth proportion
- 1 carrot leftover from the pork roast, chopped, or one carrot, peeled and chopped, optional
- 2 cups cubed leftover pork
- 2 1/2 cups butter beans either leftover from the pork or an additional 15 ounce can drained (1/2 cup of beans reserved)
- 2 1/2-3 cups washed fresh greens such as kale, spinach, collards, tough stems removed, chopped
- 1 cup any cooked small shaped pasta like mostaccioli rigati
- couple pinches coarse Kosher salt
- couple grinds cracked black pepper
- red pepper flakes, optional
- Prepare soup broth using any combination of the gelatin leftover from the pork, chicken stock and white wine, simmer until bubbling hot, around fifteen minutes. If using a raw, chopped carrot add into the broth to cook through while simmering
- Use a fork and smash up one-half cup of the reserved butter beans, add to the broth
- Add in the pork, remaining butter beans, fresh chopped greens, and chopped cook carrot if using from leftover pork, simmer until the greens are cooked through, around ten minutes
- Tumble in the pasta and continue simmering until the pasta is hot
- Season soup with salt, pepper, and some red pepper flakes, if using
- Serve alongside some crusty bread