Gingered Pork & Cabbage Soup

6 cups vegetable broth
8 oz boneless pork
1 large onion, chopped
4 cloves garlic, minced
2 tsp grated fresh ginger
1 Tbsp cooking oil
3 small tomatoes, chopped
2 medium carrots, finely chopped
1/2 cup anelli pasta
4 cups thinly sliced Chinese cabbage (Napa)
1/4 cup snipped fresh mint

In a saucepan bring broth to boiling. Meanwhile trim fat from pork and cut into
1/2" cubes. In a large pan cook pork, onion, garlic and ginger in hot oil until
pork is brown. Add broth and bring back to a boil. Stir in tomatoes and carrots.
Reduce heat and simmer 15 minutes. Stir in pasta and cook for 10 more minutes or
until pasta is tender but still firm. Stir in cabbage and mint. Simmer until
cabbage has wilted, not overcooked.
Makes 4 servings.

Jenn Mom2SamTiny

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/