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Dinner recipe · from the recipe book

Tuscan Pork Stew with Cannellini and Rosemary

Tender chunks of braised pork shoulder in a rosemary-garlic tomato broth with creamy cannellini beans, potatoes and silky kale, finished with a little Parmesan.

Tuscan Pork Stew with Cannellini and Rosemary

Ingredients

  • 1½ lb680 gPork shoulder (Boston butt), trimmedcut into 1 1/2-inch cubes
  • 2 tbsp27 gOlive oildivided
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1½ medium160 gYellow oniondiced
  • 2 medium122 gCarrotssliced into coins
  • 2 stalks80 gCelerydiced
  • 5 cloves15 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1¾ tsp2 gDried rosemarycrumbled
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gCrushed red pepper
  • 3¼ cups720 gVegetable broth
  • 14½ oz411 gDiced tomatoes, canned
  • 2 small340 gRed potatoescut into 1-inch chunks
  • 1½ cups254 gGreat northern or cannellini beans, canned, drained and rinsed
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 3 tbsp grated20 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prepare all the vegetables first: dice the onion and celery, slice the carrot, mince the garlic, cut the red potatoes into chunks and chop the kale.
  2. Pat the pork shoulder dry and season it with half of the salt and all of the black pepper.
  3. Heat half of the olive oil in a Dutch oven over medium-high heat. Brown the pork in two batches, about 4 minutes per side, then move it to a plate.
  4. Lower the heat to medium and add the remaining half of the olive oil. Add the onion, carrot and celery and cook 6 minutes until softened.
  5. Stir in the garlic, tomato paste, rosemary, thyme and red pepper flakes and cook 1 minute until fragrant and the paste darkens.
  6. Pour in the vegetable broth, scraping up the browned bits, then add the canned tomatoes and the remaining half of the salt. Return the pork and its juices to the pot.
  7. Bring to a boil, cover, reduce to a gentle simmer and cook 1 hour.
  8. Add the red potatoes and the great northern beans, cover and simmer 25 to 30 minutes, until the potatoes are tender and the pork is fork-tender and well past 145°F (63°C).
  9. Stir in the kale and simmer uncovered 5 minutes until wilted and the stew thickens slightly.
  10. Ladle into bowls and top with the Parmesan and parsley.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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