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1. Trim fat from pork. Cut pork into 1-inch pieces. In a 4-quart Dutch oven brown half of the pork in hot oil; remove pork from Dutch oven. Add reamining pork and the onion. Cook and stir until pork is brown and onion is tender. Return all of the pork to the Dutch oven.
2. Stir in broth, undrained tomatoes, roasted sweet peppers, vinegar, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 50 minutes. Add zucchini. Return to boiling; reduce heat. Cook, covered, about 15 minutes more or until zucchini and pork are tender. To serve, ladle soup into bowls. If desired sprinkle each serving with Parmesan cheese. Makes 6 main-dish servings.