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  Tuscan Soup

2 lbs Fully Cooked Oven-Roasted Lemon Pepper Pork Loin
1 medium onion, chopped
1 tablespoon olive oil
2 14.5 ounce cans diced tomatoes, seasoned with basil, garlic & oregano
3 14.5 ounce cans chicken broth
2 15 ounce cans Great Northern beans
1 10 ounce bag fresh spinach leaves, stems removed
1 cup uncooked orzo pasta
Shredded Parmesan cheese, optional
Shredded Romano cheese, optional


1. Heat oil in a 6-quart stockpot over medium heat. Sauté onion in oil 5 minutes. Add chicken broth and tomatoes.
2. Remove roast from packaging to a cutting board. Pour juice from roast package into soup. Bring mixture to a boil.
3. Meanwhile, rinse and drain beans. Dice pork into 1/2-inch cubes.
4. Add beans and pork to soup; cover pot and simmer 10 minutes over medium-low heat. Pull stems from spinach while soup simmers. Tear spinach into bite-sized pieces, then rinse and drain.
5. Increase heat to high. Add orzo to soup; boil 3 to 5 minutes until tender, then add spinach and stir until wilted. Serve soup topped with shredded Parmesan or Romano cheese, if desired.

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