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Pork Minestrone Soup

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Submitted by baggins

YIELD

5 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 1E+1
TEASPOONS ML OLIVE OIL
1 1
LARGE LARGE ONIONS
chopped
2 1E+1
TEASPOONS ML GARLIC
minced
14 ½ 419.1
OUNCE ML/G TOMATOES
with Italian-style herbs, diced, undrained
21 606.9
OUNCES ML/G BEEF STOCK
16 462.4
19 549.1
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
canned, drained, prefer cannellini
1 1
MEDIUM MEDIUM POTATOES
peeled and cut into 1/2 inch pieces
1 1
MEDIUM MEDIUM SWEET POTATOES, OR YAMS
peeled and cut into 1/2 inch pieces
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
2 1E+1
TEASPOONS ML BASIL
dried, crumbled *
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 453.6
POUND G PORK LOIN ROAST
cooked, but into 3/4 inch cubes (3 cups)
5 75
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 500g (17.6 oz)
Amount per Serving
Calories 449 24% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 558mg 23%
Total Carbohydrate 15g 15%
Dietary Fiber 9g 34%
Sugars g
Protein 81g
Vitamin A 99% Vitamin C 32%
Calcium 21% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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