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Italian Cupboard Soup
2 boneless top loin pork chops, cubed 2 cans chicken broth (14.5 oz. each) 1 can chopped tomatoes, undrained (15 oz.) 1 can cannellini or Great Northern beans, drained (15 oz) 2 T. dried minced onion 8 oz. fresh spinach leaves, torn
In deep pan, brown pork in small amount of oil; add chicken broth, tomatoes, beans and onion. Bring to a boil, lower heat and simmer for 15 minutes. Stir in spinach and cook 2 minutes. Top each serving with grated Parmesan or Romano cheese. Favorite recipe from the National Pork Board