Italian Cupboard Soup

Italian Cupboard Soup


  • 2 boneless pork chops, cubed
  • 1 (15 ounce) can chopped tomatoes, undrained
  • 2 (14 1/2 ounce) cans chicken broth
  • 2 tablespoons dried minced onion
  • 1 (15-ounce) can cannellini beans or great Northern beans, drained and rinsed
  • 8 ounces fresh spinach leaves, torn


  1. In a deep saucepan, brown the pork in a little oil; add all ingredients except spinach; bring to a boil, lower heat and simmer for 15 minutes.
  2. Stir in torn spinach and cook for 2 minutes more.

Prep: 10 min | Cook: 20 min | Servings: 4

Optional serving suggestion - top with a sprinkle of grated Parmesan cheese just before serving.

Serving Suggestion: Complete this soup with warmed Italian bread and salad of mixed greens.

Nutrition Information: Calories: 214 calories Protein: 22 grams Fat: 4 grams Sodium: 620 milligrams Cholesterol: 35 milligrams Saturated Fat: 1 grams Carbohydrates: 27 grams

Recipe and photo used with permission from: National Pork Board -

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