Provencal Pork Soup
This somewhat sophisticated soup can be stirred together quickly after work, and is easy enough for beginning cooks to tackle. Serve with hot Italian bread and a tossed green salad with green grapes.
1 pound lean ground pork
1 (15-ounce) can white beans, rinsed and drained
1 (14.5-ounce) can beef broth
1 (14.5-ounce) can Italian-seasoned diced tomatoes
1/2 teaspoon dried herbes de Provence*, crushed
4 cups coarsely chopped fresh spinach
1/4 cup freshly grated Parmesan cheese
- In large saucepan brown and crumble pork over medium heat until no longer pink, about 4 to 5 minutes, drain.
- Stir in beans, broth, tomatoes and herbes de Provence. Bring to a boil; reduce heat to low. Simmer, uncovered, 5 minutes; stir in spinach, continue simmering 5 minutes.
- Garnish each serving with a tablespoon of cheese.
Makes 4 servings.
*Herbes de Provence is an herb blend commonly used in Southern France—a mixture of thyme, sage, marjoram, lavender and other herbs. If unavailable, substitute a pinch of thyme, sage, marjoram and basil.
Recipe provided courtesy of National Pork Board.