Tomato Week: Pork and Beans Panzanella Soup

What do you do with a whole lot of leftover toast? Why, an Italian Bread salad turned into a soup with a Latin flair, of course!

Here at SALT HQ, we’ve been having a bit of a tomato bonanza. After finding a whole bunch of beautifully colored baby tomatoes, I couldn’t resist a photo shoot. But, if you know me at all, you know that I have a hereditary aversion to waste. So, what do you do with all the leftover tomato toast spread with neufchatel and sprinkled with red pepper flakes and everything bagel seasoning?
My brain first went to a panzanella salad: an Italian staple for using up stale bread with the zing of fresh tomato. Perfect, right?
Then, I went outside. The crisp morning air is turning into a cutting bastard, here in the northeast USA, so naturally, my body said soup!
As we all know, this is a fitness recipe blog, so I needed to punch up the protein, if bread was going to be a feature. Out of the freezer came a little bit of leftover pork butt and, to balance out with more plant-based protein, out of the pantry came a couple of cans of cannellini beans.
Pork and bean panzanella soup was born!

Pork and Beans Panzanella Soup
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Prep Time 5 Minutes
Cook Time 8 Hours
Servings 4 Serves
What do you do with a whole lot of leftover toast? Why, an Italian Bread salad turned into a soup with a Latin flair, of course!

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Ingredients

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Serves

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Serves
Ingredients

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Serves

Change serving size:

Serves
Instructions
  1. Salt all sides of the pork and put into slow cooker with water. Cook on low for 8 hours. Remove meat and shred, discarding the skin and fat.
  2. Add the rest of the ingredients and stir well. Return to slow cooker to bring back up to heat. Serve, topping with chili flakes and Everything Bagel seasoning.
Nutrition
Serves: 4 Serves
Calories Per Serve: 279kcal
Macros
Protein: 20g
Carbs: 30g
Fat: 9g
Protein: 20g Carbs: 30g Fat: 9g
Micros
Calcium 15% Sodium 476mg
Vitamin A 166% Vitamin C 114%
Iron 19% Potassium 892mg
Others
Dietary Fiber 6g Sugars 4g
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