Tuscan Cannellini Bean and Pork Soup
Serve this hot and hearty soup with warmed Italian bread and a fresh green salad. If you are unable to find Italian blend frozen vegetables, create your own blend of vegetables.
2 boneless pork chops, cut 3/4-inch cubes
2 teaspoon olive oil
1 large onion, chopped
1 (16-ounce) package frozen zucchini, carrots, cauliflower, lima beans and Italian green beans (Italian blend)
1 (15-ounce) can cannellini (white kidney) beans or navy beans, rinsed and drained
1 (14.5-ounce) can beef broth
1 (14.5-ounce) can diced tomatoes with Italian-style herbs, undrained
1 medium turnip or potato, peeled and cut into 1/2-inch pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons freshly grated Parmesan cheese
- In a large deep skillet, heat the oil; cook and stir pork cubes and onion for 5 minutes or until onion is tender.
- Add all remaining ingredients except cheese; bring to a simmer; lower heat and cook, covered 20 to 25 minutes or until vegetables are crisp-tender.
- Serve in soup bowls and sprinkle with Parmesan cheese.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.