Recipe courtesy of National Pork Board, Des Moines, Iowa.
As the air begins to cold and the leaves begin to change, fall is the perfect time to snuggle up with a warming bowl of soup. This Italian soup from the cupboard checks all the boxes—quick, inexpensive, and delicious!
With just a few elementary ingredients, including pork chops, cannellini beans, tomatoes, and fresh spinach, this recipe is as versatile as it is hearty.
As with any soup recipe, the beauty of this one is its versatility. You can easily season it with your favorite Italian spices, like oregano, basil, or thyme. Don’t forget to add a few cloves of garlic and season with salt and pepper to taste. A sprinkling of Parmesan cheese just before serving brings it all together, making every spoonful explode with flavor.
Serve the soup with sultry Italian bread and a fresh salad for a filling, wholesome meal.
In connection with pig breeding such an integral part of agriculture in Wisconsinthis recipe also pays homage to our local farmers. Not only is the pork an inexpensive option for families, it also adds richness to the soup that pairs perfectly with the other ingredients. And with inexpensive staples like canned beans and broth, this dish makes it uncomplicated to prepare a nutritious meal that won’t break the bank.
As fall soup season begins, this Italian cupboard soup is the perfect recipe to sultry up and fill your kitchen with hearty seasonal flavors. Whether you follow the recipe or add your own twist, it’s sure to become a fall favorite!
Soup from the Italian Pantry
This soup was so elementary, affordable, quick and uncomplicated to make! A blend of flavors that will definitely become a modern family favorite.
- 2 boneless pork chops diced
- 15 ounce chopped tomatoes not dehydrated
- 29 ounce chicken broth
- 2 tablespoon dried chopped onion
- 15 ounce Cannellini beans OR northern beans, drained and rinsed
- 8 ounce fresh spinach leaves torn
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In a deep saucepan, brown the pork in a little oil; add all the ingredients except the spinach; bring to a boil, reduce heat and simmer for 15 minutes; add the torn spinach and cook for another 2 minutes.
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Optional serving suggestion – just before serving, sprinkle with grated Parmesan.
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Complement the soup with warmed Italian bread and a fresh vegetable salad.
Calories: 173caloriesCarbohydrates: 19GProtein: 16GFat: 4GSaturated fats: 1GPolyunsaturated fats: 1GMonounsaturated fats: 1GTrans fats: 0.03GCholesterol: 33mgSodium: 843mgPotassium: 800mgFiber: 6GSugar: 6GVitamin A: 3633IUVitamin C: 21mgCalcium: 101mgIron: 3mg
