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Italian Cupboard Soup

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By National Pork Council

Photo: National Pork Council

Posted July 23rd, 2007

This article is reprinted with permission from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup, by Marjorie Druker, (2007, Thomas Nelson)

New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup

Servings:	4
Author Notes:	This recipe comes to us from the National Pork Council.
Ingredients:	2 pounds boneless top loin pork chops, cubed 1 can (15-ounces) chopped tomatoes, undrained 1 can (14 1/2-ounces) chicken stock (or equivalent homemade -- see links below for recipe) 2 tablespoons dried minced onion 1 can (15-ounces) cannellini or great Northern beans, drained 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 more minutes. Top servings with grated Parmesan cheese. Nutrient Information per Serving: Calories: 240 Sodium: 620 mg Protein: 22 g Cholesterol: 35 mg Fat: 5 g Sat. Fat: 2 g