Two recipes from one great roast: Porchetta and Cannellini Vegetable Soup Recipe

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Ingredients

  • 1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or
  • a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
  • ¼ cup chopped fennel fronds
  • ¼ cup chopped fresh rosemary
  • 2 teaspoons chopped fresh sage leaves
  • 5 garlic cloves, grated or mashed to a paste
  • Finely
  • grated zest of 1 lemon
  • 1 ½
  • tablespoons kosher salt
  • ¾ teaspoon red pepper flakes
  • ¼ cup extra-virgin olive oil
  • 1. For the soup, heat 2 tablespoons olive oil in a Dutch
  • Add 2 cups shredded or cubed pork, 2 cups cooked white
  • down then add 1 32 oz. container low sodium Chicken Stock or Broth. Cook at a low simmer until ready to

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