NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 oz pork shoulder

0.5 cup cannellini beans

0.5 cup carrots

0.5 cup white cabbage

0.5 cup red cabbage

1 cup romaine lettuce

0.5 tbsp olive oil

1 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 clove garlic

PREPARATION

• 1

  Heat the olive oil in a large heavy-bottomed pot over medium-high heat.

• 2

  Add the diced pork and chicken breast to the pot, searing until golden brown on all sides to lock in the juices.

• 3

  Stir in the minced garlic, sliced carrots, shredded white cabbage, and shredded red cabbage, sautéing for about 3 minutes until the vegetables begin to soften.

• 4

  Pour in the chicken bone broth and season with dried thyme, sea salt, and black pepper.

• 5

  Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.

• 6

  Simmer the stew for 15 minutes to allow the meats to become tender and the flavors to meld.

• 7

  Add the rinsed cannellini beans to the pot and continue to simmer uncovered for another 5 minutes.

• 8

  Turn off the heat and fold in the chopped romaine lettuce just before serving so it wilts slightly while maintaining a fresh bite.