Iberico Pork & White Bean Soup
Rich, Rustic, Deeply Savory (179 FarmS Style)
This is a slow, nourishing soup with a silky broth, tender pork, and beans that soak up every bit of that Iberico goodness.
Serves
6–8 people
Ingredients
For the Broth
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2–3 lbs Iberico pork neck bones
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1 large onion, halved
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2 carrots, chopped
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2 celery stalks, chopped
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4–5 cloves garlic, smashed
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2 bay leaves
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1 tsp whole black peppercorns
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Water (to cover)
For the Soup
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1½ cups dried white beans (Great Northern or Cannellini), soaked overnight
(or 3 cups cooked beans)
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1 tsp kosher salt (start light, adjust at end)
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1 tsp smoked paprika
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½ tsp crushed red pepper (optional)
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1 sprig fresh thyme or rosemary
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1 tbsp apple cider vinegar or white wine vinegar
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Optional add-ins:
Method
1. Optional Clean Blanch (Highly Recommended)
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Cover neck bones with cold water.
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Bring to a boil for 5 minutes.
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Drain, rinse bones, and clean pot.
This keeps the broth clean and lets the pork flavor shine.
2. Build the Broth
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Return bones to pot.
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Add onion, carrot, celery, garlic, bay, peppercorns.
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Cover with cold water by 2 inches.
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Bring to a gentle simmer (never a hard boil).
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Simmer 3 hours, skimming foam early.
3. Add Beans & Flavor
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Add soaked beans, smoked paprika, chili flakes, thyme/rosemary, and Parmesan rind (if using).
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Continue simmering 1½–2 hours, until:
4. Finish the Soup
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Remove bones, pull meat, discard bones.
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Chop meat and return to pot.
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Add salt gradually (taste as you go).
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Stir in vinegar at the end — this wakes everything up.
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Remove herb stems and bay leaves.
Texture Check
If you want it thicker:
Serve With
Storage & Reheat
