Smoky Pulled Pork and Bean Soup

Name: Smoky Pulled Pork and Bean Soup Serves 2 | with Herby Garlic Bread
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 2 unit(s) Garlic Clove**; 1 carton(s) Cannellini Beans; 425 grams Slow Cooked British Pork; 1 carton(s) Tomato Passata; 1 bunch(es) Flat Leaf Parsley; 1 unit(s) Ciabatta; 1 sachet(s) Smoky Base Paste; 1 tsp Sugar; 2 tbsp Olive Oil

Serves 2 | with Herby Garlic Bread

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Dazzle the dinner table with our collection of warming Bonfire Night recipes, such as this Smoky Pulled Pork Beany Soup. Serve with herby garlic bread for a truly sparkling meal.

Allergens:

Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 carton(s)

Cannellini Beans

425 grams

Slow Cooked British Pork

1 carton(s)

Tomato Passata

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

1 sachet(s)

Smoky Base Paste

Not included in your delivery

1 tsp

Sugar

2 tbsp

Olive Oil

Nutritional information

Energy (kJ)3739 kJ

Energy (kcal)894 kcal

Fat39.9 g

of which saturates12.2 g

Carbohydrate54.3 g

of which sugars10.7 g

Dietary Fibre8.9 g

Protein74.4 g

Salt3 g

Trans Fat2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Sieve

•Garlic Press

•Lid

•Large Saucepan

•Baking Tray

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Peel and grate the garlic (or use a garlic press).

c) Drain the beans in a sieve over a large bowl. Save the liquid from the beans in the bowl and set aside for now.

a) Heat a large saucepan with a tight-fitting lid on medium-high heat. Once hot, add the pork along with the juices from the packet, then season with salt and pepper.

b) Stir in the passata, the liquid from the beans, half the garlic and the sugar (see pantry for amount), then bring to the boil.

c) Pop a lid on, then lower the heat and simmer until piping hot, 8-10 mins. IMPORTANT: Ensure the pork is piping hot throughout.

a) Meanwhile, roughly chop the parsley (stalks and all).

b) In a small bowl, combine the remaining garlic and half the parsley with the olive oil (see pantry for amount) and 0.25 tsp salt. Season with pepper, then mix well.

a) Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the herby garlic mixture.

b) Bake the herby garlic bread triangles on the top shelf of your oven until golden, 5-6 mins.

a) Once the pork is ready, remove the lid and gently break it apart into chunks with a spoon. Stir it through the passata sauce.

b) Add the beans, smoky base paste and half the remaining parsley to the pork mixture and stir to combine. TIP: If your soup is a little thick, add a splash of water.