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Italian-style Pork Soup
Boneless pork shoulder (about 1 1/4 to 1 1/2 lb.), cut into 3/4 inch pieces
1 tbsp. oil
1 lg. onion, diced
2 cloves garlic, minced
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. fennel seed
1/2 tsp. pepper
1 16-oz. can whole tomatoes, broken up
2 c. water
1 med. green pepper, diced
1 sm. zucchini, thinly sliced
1/3 c. sm. pasta (bows, elbow macaroni, or shells)
Grated Parmesan cheese
Brown pork pieces with onion and garlic in oil in Dutch oven. Pour off drippings. Sprinkle Italian seasoning, salt, basil, fennel seed, and pepper over pork. Add tomatoes and water. Cover tightly and simmer one hour.
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