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Italian Cupboard Soup - Cooking Recipes

2 boneless pork chops, cubed
1 15-oz. can chopped tomatoes, undrained 2 14-1/2-oz cans chicken broth
2 T. dried minced onion
1 15-oz. can cannellini or great Northern beans, drained
8 oz. fresh spinach leaves, torn

1. In a deep saucepan, brown the pork in a little oil.

2. Add all ingredients except spinach; bring to a boil.

3. Lower heat and simmer for 15 minutes.

4. Stir in torn spinach and cook for minutes more.

5. Top servings with grated Parmesan cheese.

Makes 4 servings
240 calories
5 g. fat
22 g. protein
27 g. carbohydrates
620 mg. sodium
35 mg. cholesterol
per serving

This entry was posted on Tuesday, June 12th, 2007 at 2:30 pm and is filed under Cooking Recipes. You can follow any responses to this entry through the Cooking Recipes feed. You can leave a response, or trackback from your own site.
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