Recipe: Italian Cupboard Soup

ITALIAN CUPBOARD SOUP

2 boneless pork chops, cubed
oil
1 (15 oz.) can chopped tomatoes, undrained
2 cans (14 1/2 oz each) chicken broth
1 (15-oz.) can cannellini or great Northern beans, drained
2 tablespoons dried minced onion
8 oz. fresh spinach leaves, torn

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.

Top servings with grated Parmesan cheese.

Serving Suggestions: Complete this soup with warmed Italian bread and salad of mixed greens.

Servings: 4
Source: National Pork Board