Pork Minestrone Soup

2 teaspoons olive oil

1 large onion -- chopped

2 teaspoons minced garlic

1 14 1/2 ounce diced tomatoes with Italian-style herbs -- undrained

2 cans (10 1/2 oz.) beef broth

1 16 ounces pk frozen bean and carrot blend

1 19 ounces ca cannellini beans -- drained

1 medium potato -- peeled & cut into

-- 1/2" pieces 1 medium sweet potato -- peeled, cut into

-- 1/2" pieces 1 tablespoon Worcestershire

2 teaspoons dried basil -- crumbled

1/4 teaspoon salt

1/4 teaspoon black pepper

1 pound cooked pork roast -- cut into 3/4" cubes

-- (3 cups) 5 tablespoons freshly shredded Parmesan cheese

In large Dutch oven, heat oil over medium heat. Saut? onion and garlic until oni on is tender (about 5 min.), stirring often. Stir in next 10 ingredients. Bring to boiling; reduce heat, simmer, covered until vegetables are crisp-tender (ab out 15 min .). Stir in pork cubes; heat through (2-3 min.). To Serve: Ladle 2 c ups into each soup bowl; sprinkle with 1 tbsp. Parmesan cheese. Amount: 5 (2 cu p) servings.

from the Frozen Assets List