Prep 20 mins
Cook 1 hr 15 mins
I adopted this recipe when Mean Chef (IHHDRO) left the site. After recently having a chance to try it, I have to say that this is a very flavorful and hearty soup. I like that it is full of veggies and that the pork is a lean source of protein. We will be making this again and serving it with crusty bread and good wine.
- 2 tablespoons olive oil, divided
- 3⁄4 lb pork tenderloin, cut into small dice
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and minced
- 1 small Japanese eggplant, ends trimmed, cut into small dice
- 1 medium red bell pepper, seeded and cut into small dice
- 1 medium green bell pepper, seeded and cut into small dice
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon dried basil, divided
- 1 teaspoon dried oregano, divided
- 1⁄2 cup dry red wine
- 2 cups low sodium chicken broth
- 2 cups water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 cup penne pasta (or other tube-shaped pasta)
- 1⁄4 cup parsley, finely chopped
- 8 tablespoons parmesan cheese, grated
- In a large pan, heat 1 tablespoon olive oil over medium-high heat.
- Add pork and brown.
- Remove from the pan and set aside.
- Add another tablespoon oil to the pan; add onion and sauté 5 minutes.
- Stir in garlic, eggplant and bell peppers; sauté 15 minutes.
- Add tomatoes with their liquid, ½ teaspoon each basil and oregano, and the wine.
- Bring to a boil, reduce heat and simmer 20 minutes.
- Add pork, broth, water, salt and pepper.
- Simmer 30 minutes.
- Cook pasta according to package directions, then drain.
- Add to soup with remaining ½ teaspoon each basil and oregano; simmer 10 minutes.
- Stir in parsley and garnish each serving with Parmesan.
So fabulous. I sought out this recipe to use up a 1 pound pork tenderloin I had leftover from dinner last night. It had only been seared and seasoned with salt, pepper and thyme. I increased the garlic, used a dry syrah, and added a can of chickpeas (which I'd accidentally opened). Wonderful, thick and rich! VERY hearty. Wonderful way to use up pre-cooked pork tenderloin!