2 boneless pork chops, cubed
2 tablespoons olive oil
15 oz can chopped tomatoes, undrained
30 oz chicken broth
2 tablespoons minced onion
15 oz can cannellini beans, drained and rinsed
8 oz fresh spinach leaves
2 teaspoon minced garlic, if desired
In a deep, large sauce pan, brown the pork chops in the oil.
Add all the ingredients except spinach & cheese, and bring to a boil. Lower heat and simmer 15 minutes.
Stir in torn spinach and cook 2 minutes more.
Top or sprinkle with Parmesan cheese just before serving.
Makes 4 servings
Recipe courtesy of The National Pork Board
Taken from the article “Winter In Trentino” by Tammy Minn in the Jan/Feb 2014 issue of Tastes of Italia Magazine
The photo I would love to say was my soup I made, but is a placeholder until I make this tantalizing soup. The digital photo was taken by Paulette Motzko of the photo by Tammy Minn in Tastes of Italia.
Crock Pot Version:
Just follow all the instructions as above (including browning the pork chops & cutting into cubes) but put the ingredients into a large crock pot on low for 6 hours.
Serve with a fresh Ciabatta bread or focaccia