Midwestern Cupboard Soup

Celebrate National Soup Week with a tasty treat made with typical items found in your cupboard.


  • 2 boneless pork chops, cubed
  • 15 oz. chopped tomatoes, undrained
  • 29 oz. low sodium chicken broth
  • 1 onion chopped
  • 15 oz. cannellini or great  northern beans, drained and rinsed
  • 1 package (10 oz.) Cut leaf spinach, thawed
  • Parmesan cheese 
  • Canola oil


  • Measuring cups
  • Measuring spoons
  • Deep saucepan or Dutch oven
  • Grater
  • Cutting board
  • Knife


1.  In saucepan/Dutch oven, heat about 2 tablespoons oil; brown pork.  Remove pork when browned.  In same skillet, heat some more oil if needed; saute onion about 3-5 minutes.  
2.  Return pork to pan with onion.  Add all ingredients except spinach, and bring to a boil.  Lower heat and simmer for 15-20 minutes.  
3.  Bring back to a boil; stir in spinach and heat through.  Top with a sprinkle of grated Parmesan cheese prior to serving.  

While you eat your soup, why not enjoy a good book?  

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