Italian Pork and Vegetable Soup

Blade steak, cut from the pork shoulder, is full of flavor and simmers to tenderness in this hearty supper soup. The full cast of vegetables in this Italian-inspired soup make this a meal in a bowl. Serve with hard rolls and fresh orange segments.

1 pork blade steak, about 3/4 pound, trimmed, and cut into 1/2-inch pieces
1 (28-ounce) can crushed tomatoes
1 teaspoon Italian seasoning
1 (15-ounce) can kidney beans, drained
2 small potatoes, scrubbed and diced
8 ounces sliced mushrooms
1 cup baby carrots, chopped
1 medium onion, chopped
1 stalk celery, diced
2 ounces spaghetti, broken
1/2 cup grated Parmesan cheese

In large saucepan cover pork with 1 cup of water, or enough water to barely cover. Bring to a boil over high heat, cover, lower heat and simmer until pork is cooked through, about 10 minutes.

Stir in tomatoes, seasoning, beans, potatoes, mushrooms, carrots, onion, celery and spaghetti. Simmer covered for 20-30 minutes, until vegetables and pasta are tender.

Season to taste with salt and pepper and garnish each serving with 2 tablespoons Parmesan.

Servings: 4
Source: National Pork Board