PORK MINESTRONE SOUP

2 teaspoons olive oil
1 large onion, chopped
2 teaspoons minced garlic
14 1/2 ounces diced tomatoes with Italian-style herbs, undrained
21 ounces canned beef broth
1 (16 oz) pkg ounces frozen bean and carrot blend
19 ounces canned cannellini beans, drained
1 medium potato, peeled, cut into 1/2-inch pieces
1 medium sweet potato, peeled, cut into 1/2-inch pieces
1 tablespoon Worcestershire sauce
2 teaspoons dried basil, crumbled
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound cooked pork roast, cut into 3/4-inch cubes
5 tablespoons freshly shredded Parmesan cheese

In large Dutch oven, heat oil over medium heat. Saute onion and garlic about 5 minutes or until onion is tender, stirring often.

Stir in next 10 ingredients. Bring to boiling; reduce heat, simmer, covered about 15 minutes or until vegetables are crisp-tender.

Stir in pork cubes; and cook 2-3 minutes or until heated through.

TO SERVE:
Ladle portions into each soup bowl; sprinkle each with Parmesan cheese.

Servings: 5
Source: Byerly's