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Hearty Italian Soup

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  • Cut: Roasts
  • Prep Time (Minutes): 20
  • Cook Time (Minutes): 30
  • Number of Servings: 8-10


2 tsp / 10 mL canola oil
1 pork loin, centre roast, boneless, about 2 lb / 1 kg, cut into ¾-inch / 1.875 cm cubes
1 small yellow onion, chopped
X Italian seasoning
1-19 oz / 540 mL can no salt added diced tomatoes, undrained
3 cups / 750 mL sodium-reduced chicken broth
1-19 oz / 540 mL can romano or white kidney beans, drained and rinsed
8 oz / 227 g fresh spinach leaves, shredded
Salt and ground black pepper to taste


  1. In large saucepan, heat oil over medium-high heat. Brown pork cubes on all sides, turning occasionally.
  2. Add onion and Italian seasoning; stir to combine.
  3. Once onions have softened, add tomatoes, broth and beans. Stir to combine and bring mixture to a boil. Reduce heat to low and simmer for 20 minutes.
  4. Stir in shredded spinach; cook 2 minutes more.
  5. Season soup with salt and pepper according to taste.

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