Tuscan Cannellini Bean And Pork Soup

• 2 boneless pork chops cut 3/4--inch cubes
• 2 teaspoons olive oil
• 1 onion large, chopped
• 16 ounces vegetable frozen Italian, blend,, zucchini, carrots, cauliflower, lima beans and Italian green beans
• 15 ounces cannellini beans OR navy beans, rinsed and drained
• 14 1/2 ounces beef broth
• 14 1/2 ounces diced tomatoes with Italian-style herbs, undrained
• 1 turnip medium, OR potato, peeled and cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons Parmesan cheese grated

1. In a large deep skillet, heat the oil; cook and stir pork cubes and onion for 5 minutes or until onion is tender. Add all remaining ingredients except cheese; bring to a simmer; lower heat and cook, covered 20-25 minutes or until vegetables are crisp-tender. Serve in soup bowls and sprinkle with Parmesan cheese.
2. Serves 4.

pork chops, olive oil, onion, blend, navy beans, beef broth, tomatoes, potato, salt, black pepper, parmesan cheese

Taken from www.yummly.com/recipe/Tuscan-Cannellini-Bean-and-Pork-Soup-2249254 (may not work)