1 (400gr.) can of mixed beans, drained,
1/2 pound pork, diced,
1/4 cup sliced scallions,
2 cloves garlic, sliced,
1 diced carrot,
1 cup crushed tomatoes,
100 gr. bow tie pasta noodles (farfalle),
chicken stock or water, as needed,
salt and pepper to taste,
3 tablespoons extra virgin olive oil,
Italian herbs mix, as needed,
1 sliced jalapeno pepper (optional).
Recipe: Heat the olive oil in a saucepan and saute the garlic, scallions, diced pork and carrot. Add the crushed tomatoes and mixed beans and stir; cook for 2 minutes more and pour in the saucepan 1.5 litres of chicken stock or water. Add the herbs, season to taste and bring to a boil. When the carrots are soft add the bow tie noodles and cook for 8-10 minutes more. Sprinkle the Bean and Pork Soup with chopped cilantro or fresh dill, whichever you like better. Tip: You can use any other kind of short pasta noodles, such as penne, rigatoni, fussili, etc. The noodles can be cooked separately, if desired, and added to the pork soup just before serving.
About the author: George Krumov is a Red Seal certified Chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.