Ingredients:

• 3 Ontario pork shoulder blade chops, about 1 1/2 lbs/750 g total
• 8 cups (2 L) water
• 4 sprigs fresh parsley 
• 4 sprigs fresh thyme
• 4 cloves garlic 
• 3 cups (750 mL) sodium reduced vegetable broth
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 1 cup (250 mL) broken spaghetti pasta (about 1 inch/2.5 cm pieces)
• 1/4 cup (60 mL) freshly grated parmesan cheese

Cooking Instructions:

1. In a large soup pot, bring chops, water, parsley, thyme and garlic to simmer. Using a spoon, remove any foam from the top. Simmer uncovered for about 20 minutes or until meat starts to fall off the bone. Remove chops and let cool slightly.
2. Add vegetable broth, carrots and celery to pot and return to a simmer. Simmer, stirring occasionally for 15 minutes. Meanwhile, cut pork off the bone and chop finely. Return pork and add pasta to pot. Simmer for about 10 minutes or until pasta is tender and pork is hot.
3. Ladle into soup bowls and sprinkle with cheese before serving).