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

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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