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Nutrition Facts
Serving Size 563 g
(Approx. 8 Servings)
Amount Per Serving
Calories 570 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1200 mg 50%
Total Carbohydrate 59 g 20%
Dietary Fiber 9 g 36%
Sugars 8 g
Protein 41 g
Vitamin A 60% Iron 35%
Vitamin C 25% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tuscan Soup Florentine

Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
8  People


Recipe makes 8 Servings

1 Tbsp olive oil
1 yellow onion, chopped
3 chicken broth
2 Italian diced tomatoes
2 Lb H-E-B Fully Cooked Oven-Roasted Lemon Pepper Pork Loin
30 Oz Great Northern beans, drained and rinsed
10 Oz bunched spinach, stems removed
1 cup(s) uncooked orzo pasta
2 Oz Parmesan cheese, shredded
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Heat oil in a 6-quart stockpot over medium heat, and sauté onion in for 5 minutes.
Add chicken broth and tomatoes.
Remove pork loin from packaging to a cutting board.
Pour juice from roast package into soup, and bring mixture to a boil.
Dice pork into 1/2-inch cubes.
Add beans and pork to soup; cover pot and simmer 10 minutes over medium-low heat.
Tear spinach into bite-sized pieces, then rinse and drain.
Increase heat to high, add orzo to soup; boil 3-5 minutes until tender, then add spinach and stir until wilted.
Serve soup topped with shredded Parmesan.



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