Categories: Soup
Ingredients
- 4 tsp vegetable oil, divided
- 3 to 3 1/2 lb. boneless pork shoulder roast, trimmed and cut into 1-inch cubes
- 1 tbsp. plus 1 1/2 tsp kosher salt, divided
- 2 1/2 tsp black pepper, divided
- 3 garlic cloves, sliced
- 1 small butternut squash, peeled, seeded, and chopped into 1-inch cubes
- 1 large sweet yellow onion, chopped
- 2 large parsnips, peeled and chopped
- 2 stalks celery, chopped
- 4 cups chicken broth
- 3 sprigs fresh rosemary
- 2 tbsp. tomato paste
- 2 (15.5 oz.) cans cannellini beans, drained
- 14.5 oz. can diced tomatoes, drained
- 3 tbsp. all-purpose flour
- Garnish: chopped fresh rosemary
Directions
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In a large skillet, heat 2 tsp oil over medium-high heat. Sprinkle pork with 1 tbsp. salt and 2 tsp pepper. Add half of pork to skillet; cook until browned on all sides, 4-5 minutes. Remove pork using a slotted spoon, and let drain on paper towels. Repeat with remaining 2 tsp oil and remaining pork.
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Add garlic to skillet; cook over medium heat, stirring constantly, for 1 minute. Using a slotted spoon, transfer garlic to a slow cooker. Add pork, squash, onion, parsnips, celery, broth, rosemary, tomato paste, remaining 1 1/2 tsp salt and remaining 1/2 tsp pepper to cooker; stir in beans and tomatoes.
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Cover and cook on LOW for 4 1/2 to 5 hours. Uncover and carefully transfer 1/2 cup cooking liquid to a medium bowl; gradually whisk in flour until smooth. Increase heat to high. Stir flour mixture into slow cooker. Cover and cook until thickened, about 30 minutes. Discard rosemary sprigs before serving; garnish servings with fresh rosemary.