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Serves 4.

1 pound lean ground pork
1 15-ounce can white beans, rinsed and drained
1 14 1/2-ounce can beef broth
1 14 1/2-ounce can Italian-seasoned diced tomatoes
1/2 teaspoon dried herbes de Provence*, crushed
4 cups coarsely chopped fresh spinach
1/4 cup grated Parmesan cheese

Cooking Directions
In large saucepan brown and crumble pork over medium heat until no longer pink, about 4-5 minutes, drain.

Stir in beans, broth, tomatoes and herbes de Provence.

Bring to a boil; reduce heat to low.

Simmer, uncovered, 5 minutes; stir in spinach, continue simmering 5 minutes.

Garnish each serving with a tablespoon of cheese.

* Herbes de Provence is an herb blend commonly used in southern France—a mixture of thyme, sage, marjoram, lavender and other herbs. If unavailable, substitute a pinch of thyme, sage, marjoram and basil.

Wine recommendation: Pour a (red) Zinfandel.

Serving Suggestions
This somewhat sophisticated soup can be stirred together quickly after work, and is easy enough for beginning cooks to tackle. Serve with hot Italian bread and a tossed green salad with green grapes.

Nutrition Facts
Calories 490 calories; Protein 34 grams; Fat 26 grams; Sodium 480 milligrams; Cholesterol 85 milligrams; Saturated Fat 19 grams; Carbohydrates 30 grams; Fiber 7 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit 



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