Pork Minestrone Soup
Yield
5 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | teaspoons |
garlic
minced |
|
| 14 ½ | ounce |
tomatoes
with Italian-style herbs, diced, undrained |
|
| 21 | ounces |
beef stock
|
|
| 16 | ounces |
frozen bean and carrot mix
|
* |
| 19 | ounces |
white kidney beans, canned
canned, drained, prefer cannellini |
|
| 1 | medium |
potatoes
peeled and cut into 1/2 inch pieces |
|
| 1 | medium |
sweet potatoes, or yams
peeled and cut into 1/2 inch pieces |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | teaspoons |
basil
dried, crumbled |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
pork loin roast
cooked, but into 3/4 inch cubes (3 cups) |
|
| 5 | tablespoons |
Parmesan cheese
freshly shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 1E+1 | ml |
garlic
minced |
|
| 419.1 | ml/g |
tomatoes
with Italian-style herbs, diced, undrained |
|
| 606.9 | ml/g |
beef stock
|
|
| 462.4 | ml/g |
frozen bean and carrot mix
|
* |
| 549.1 | ml/g |
white kidney beans, canned
canned, drained, prefer cannellini |
|
| 1 | medium |
potatoes
peeled and cut into 1/2 inch pieces |
|
| 1 | medium |
sweet potatoes, or yams
peeled and cut into 1/2 inch pieces |
|
| 15 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
basil
dried, crumbled |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
pork loin roast
cooked, but into 3/4 inch cubes (3 cups) |
|
| 75 | ml |
Parmesan cheese
freshly shredded |
|
Directions
In large Dutch oven, heat oil over medium heat.
Sauté onion and garlic until onion is tender (about 5 min), stirring often.
Stir in next 10 ingredients.
Bring to boiling; reduce heat, simmer, covered until vegetables are crisp-tender (about 15 min).
Stir in pork cubes; heat through (2-3 min.).
To Serve: Ladle 2 cups into each soup bowl; sprinkle with 1 tablespoon. parmesan cheese.
