Pork And Tuscan Vegetable Soup - cooking recipe

Ingredients

2 tablespoons olive oil
600 g ground lean pork
1 medium onion
2 carrots, fresh, coarsely chopped
1 celery rib, trimmed, chopped
4 cups vegetable stock
800 g canned tomatoes, chopped
400 g cannellini beans, rinsed, drained
3 garlic cloves
1/2 teaspoon dried thyme
1 teaspoon fennel seed
300 g fresh spinach
200 g fresh green beans

Preparation

Heat oil in a large saucepan over a medium heat.
Add pork mince, onions, carrots and celery.
Cook, stirring occasionally until onions are translucent.
Add stock, tomatoes, cannellini beans, garlic, thyme and fennel.
Bring to the boil.
Reduce heat to low, cover. Simmer for 5 minutes.
Stir in spinach and green beans and simmer for a further 10min or until vegetables are tender.
Season with salt and pepper.