Recipe: Provencal Pork Soup (using ground pork)

PROVENCAL PORK SOUP

This somewhat sophisticated soup can be stirred together quickly after work, and is easy enough for beginning cooks to tackle. Serve with hot Italian bread and a tossed green salad with green grapes.

1 pound lean ground pork
1 (15 ounce) can white beans, rinsed and drained
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can Italian-seasoned diced tomatoes
1/2 teaspoon dried herbes de Provence*, crushed
4 cups coarsely chopped fresh spinach
1/4 cup grated Parmesan cheese

In large saucepan brown and crumble pork over medium heat until no longer pink, about 4-5 minutes, drain.

Stir in beans, broth, tomatoes and herbes de Provence. Bring to a boil; reduce heat to low. Simmer, uncovered, 5 minutes.

Stir in spinach, continue simmering 5 minutes.

Garnish each serving with a tablespoon of cheese.

* Herbes de Provence is an herb blend commonly used in southern France-a mixture of thyme, sage, marjoram, lavender and other herbs. If unavailable, substitute a pinch of thyme, sage, marjoram and basil.

Servings: 4
Source: National Pork Board