Italian Cupboard Soup
Prep: 10 min | Cook: 20 min | Yield: 4 servings
Ingredients
- 2 boneless pork chops, cubed
- 1 (15 ounce) can chopped tomatoes, undrained
- 2 (14 1/2 ounce) cans chicken broth
- 2 tablespoons dried minced onion
- 1 (15 ounce) can cannellini beans or great Northern beans, drained and rinsed
- 8 ounces fresh spinach leaves, torn
Instructions
- 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 minutes more.
Notes
Serving Suggestion: Complete this soup with warmed Italian bread and salad of mixed greens.
Optional serving suggestion - top with a sprinkle of grated Parmesan cheese just before serving.
Nutrition
Per serving: Calories: 214 calories Protein: 22g Fat: 4 g Sodium: 620mg Cholesterol: 35mg Saturated Fat: 1g Carbohydrates: 27g
Recipe and photo used with permission from: National Pork Board
