Tuscan Cannellini Bean and Pork Soup

Name: Tuscan Cannellini Bean and Pork Soup
Total time: 2400 s
Yield: 4 servings
Ingredients: 2 boneless pork chops cut 3/4--inch cubes; 2 teaspoons olive oil; 1 onions large, chopped; 16 ounces vegetables frozen Italian, blend,, zucchini, carrots, cauliflower, lima beans and Italian green beans; 15 ounces cannellini beans OR navy beans, rinsed and drained; 14 1/2 ounces beef broth; 14 1/2 ounces diced tomatoes with Italian-style herbs, undrained; 1 turnips medium, OR potato, peeled and cut into 1/2-inch pieces; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4 tablespoons parmesan cheese grated

Pork

11Ingredients

250Calories

40Minutes

Description

Hot and hearty serve this with warmed Italian bread and a fresh green salad. If you are unable to find Italian blend frozen vegetables, create your own blend of vegetables.

Ingredients

servings:

2 boneless pork chops (cut 3/4--inch cubes)
2 teaspoons olive oil
1 onions (large, chopped)
16 ounces vegetables (frozen Italian, blend,, zucchini, carrots, cauliflower, lima beans and Italian green beans)
15 ounces cannellini beans (OR navy beans, rinsed and drained)
14 1/2 ounces beef broth
14 1/2 ounces diced tomatoes (with Italian-style herbs, undrained)
1 turnips (medium, OR potato, peeled and cut into 1/2-inch pieces)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons parmesan cheese (grated)

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Directions

1In a large deep skillet, heat the oil; cook and stir pork cubes and onion for 5 minutes or until onion is tender. Add all remaining ingredients except cheese; bring to a simmer; lower heat and cook, covered 20-25 minutes or until vegetables are crisp-tender. Serve in soup bowls and sprinkle with Parmesan cheese.
2Serves 4.

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