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!
- For Preparing the Soup using Leftover Pork Roast additionally incorporating remaining broth and any gelatin from its roasting.
- 4 1/2-5 cups Broth: including a combination of the broth and gelatin plus chicken stock
- 1/2 cup of white wine
- 1 carrot peeled and chopped
- 2 cups cubed leftover pork roast
- 2 1/2 cups butter beans
- 2 1/2 cups fresh collards, tough stems removed, chopped
- 1 cup any cooked small shaped pasta like mostaccioli rigati
- couple pinches coarse Kosher salt, plus more according to taste
- couple grinds cracked black pepper
- red pepper flakes, optional
- Preparing the Soup: Combine any broth from the leftover pork including the gelatin, along with the chicken stock adding in enough to make 4 1/2 -5 cups broth, simmer broth until bubbling hot, around fifteen minutes, pour in white wine, cook another ten minutes
- Tumble in the carrots
- Use a fork and smash up one-half cup of the butter beans, add to the broth, add in the remaining butter beans, the pork, and fresh chopped collards, simmer until the greens are cooked through, around ten to fifteen minutes
- Tumble in the cooked pasta and continue simmering until the pasta is hot and soup has lightly thickened
- Season soup with salt, pepper, and a pinch of red pepper flakes
- Serve alongside some crusty bread