Tuscan Bean Soup

• 2 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1 leek, trimmed and thinly sliced (white and light green parts only)
• 1/2 teaspoon kosher salt
• 1 large carrot, cut into 1/2-inch pieces (1 cup)
• 2 celery stalk, thinly sliced (1 cup)
• 1 small zucchini (halved lengthwise and sliced)
• 2 14-ounce cans cannellini beans (drained and rinsed)
• 6 cups chicken broth
• 2 pork cutlets
• salt and freshly ground pepper to taste

1. Heat olive oil in a large saucepan over medium heat. Add garlic, leek, and salt. Cook, stirring occasionally, for 3 minutes. Add carrot, celery, zucchini, cannellini beans, and cups chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes. Add shredded pork cutlets and cook 5 minutes more. Season to taste with more salt and freshly ground pepper.

olive oil, garlic, kosher salt, carrot, celery stalk, zucchini, cannellini beans, chicken broth, pork cutlets, salt

Taken from www.myrecipes.com/recipe/tuscan-bean-soup (may not work)