Complete this soup with warmed Italian
bread and salad of mixed greens.
Italian Cupboard
Soup
2 boneless top loin pork chops, cubed
1 (14.5-ounce) can chopped tomatoes, undrained
1 (14.5-ounce) can chicken broth
2 tablespoons dried minced onion
1 (15-ounce) can cannellini or great Northern beans, drained
and rinsed
8 ounces fresh spinach leaves, torn
Freshly grated Parmesan or Romano cheese
for accompaniment
In a deep saucepan, brown the pork in
a little oil; add all ingredients except spinach; bring to a
boil, lower heat and simmer for 15 minutes.
Stir in torn spinach and cook for 2 more
minutes.
Top servings with grated Parmesan or Romano
cheese.
Makes 4 servings.
Recipe provided courtesy of Pork, The Other White Meat.
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