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.
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- 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.