Tuscan Bean Soup

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2 tablespoons olive oil

2 garlic cloves, thinly sliced

1 leek, trimmed and thinly sliced (white and light green parts only)

1/2 teaspoon kosher salt

1 large carrot, cut into 1/2-inch pieces (1 cup)

2 celery stalk, thinly sliced (1 cup)

1 small zucchini (halved lengthwise and sliced)

2 14-ounce cans cannellini beans (drained and rinsed)

6 cups chicken broth

2 pork cutlets

salt and freshly ground pepper to taste

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