Italian Cupboard Soup - cooking recipe

Ingredients

2 boneless pork loin steaks, cubed
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can chopped tomatoes, undrained
1 (15 ounce) can cannellini or (15 ounce) can great northern beans, drained
2 tablespoons dried onion flakes
8 ounces fresh spinach leaves, torn

Preparation

In deep saucepan, brown pork in small amount of oil. Add chicken broth, tomatoes, beans, and onion; bring to a boil.
Turn to low heat and simmer for 15 minutes; stir in the spinach and cook 2 minutes more.
Serve topped with grated parmesan or romano cheese.