Italian Cupboard Soup by Tammy Minn from Tastes of Italia (Adapted for Crock Pot by Polly Motzko)


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
And enjoy!

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