You may also like
Categories:
pork chops olive oil onion blend navy beans beef broth tomatoes potato salt black pepper Parmesan cheese
Viewed: 20 - Published at: 4 years agoIngredients
- 2 boneless pork chops cut 3/4--inch cubes
- 2 teaspoons olive oil
- 1 onion large, chopped
- 16 ounces vegetable frozen Italian, blend,, zucchini, carrots, cauliflower, lima beans and Italian green beans
- 15 ounces cannellini beans OR navy beans, rinsed and drained
- 14 1/2 ounces beef broth
- 14 1/2 ounces diced tomatoes with Italian-style herbs, undrained
- 1 turnip medium, OR potato, peeled and cut into 1/2-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons Parmesan cheese grated
Method
- In a large deep skillet, heat the oil; cook and stir pork cubes and onion for 5 minutes or until onion is tender. Add all remaining ingredients except cheese; bring to a simmer; lower heat and cook, covered 20-25 minutes or until vegetables are crisp-tender. Serve in soup bowls and sprinkle with Parmesan cheese.
- Serves 4.
