Ingredients
- 2 cans
- 1 onion (chopped)
- 1 potato (peeled)
- 1 sweet potato (peeled)
- 1 worcestershire
- 19 ounces ca cannellini beans (drained)
- 14 1/2 ounce tomatoes with italian style herbs undrained (diced)
- 16 ounces bean (frozen)
- 1 pound pork roast (cooked cut into)
- 5 tablespoons parmesan cheese (freshly shredded)
- 2 teaspoons olive oil
- 2 teaspoons garlic (minced)
- 2 teaspoons basil crumbled (dried)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
In large Dutch oven, heat oil over medium heat. Saut� onion and garlic until oni on is tender (about 5 min.), stirring often. Stir in next 10 ingredients. Bring to boiling; reduce heat, simmer, covered until vegetables are crisp-tender (ab out 15 min .). Stir in pork cubes; heat through (2-3 min.). To Serve: Ladle 2 c ups into each soup bowl; sprinkle with 1 tbsp. Parmesan cheese. Amount: 5 (2 cu p) servings.
from the Frozen Assets List
