Cooking Instructions
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Step 1
Add the
All-Purpose Flour (15 g)
to a bowl and season with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 2
Lightly coat all sides of the
Pork Tenderloin (455 g)
with the flour.
Step 3
Heat a large soup pot or dutch oven, of at least 5 1/2 quart capacity, over medium-high heat. When the pot is hot but not smoking, add
Olive Oil (30 mL)
.
Step 4
Working in batches, brown the pork, stirring occasionally, for about 5 minutes per batch.
Step 5
Transfer the browned pork to a bowl.
Step 6
Add the
Dry White Wine (240 mL)
to the pot, raise the heat to high and simmer for 2 minutes.
Step 7
Stir with a spoon to release any browned bits clinging to the bottom of the pot. Pour the wine mixture into the bowl with the cooked pork and set it aside.
Step 8
Reduce the heat under the pot to medium. Add the remaining
Olive Oil (15 mL)
. Add the
Onion (1)
and
Garlic (6 cloves)
to the pot and cook, stirring, until the onion begins to soften, about 3 minutes.
Step 9
Add the
Carrots (3)
,
Celery (1 stalk)
,
Fresh Rosemary (3 g)
, and about half of the
Fresh Parsley (6 g)
. Season lightly with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Cook for about 5 minutes, stirring occasionally.
Step 10
Add the
Chicken Broth (2 cartons)
and
Crushed Tomatoes (1 can)
along with the
Cannellini White Kidney Beans (2 cans)
and browned pork mixture. Bring to a simmer; then add
Ditalini Pasta (240 mL)
. Cook for additional 10 minutes or until pasta is al dente. Taste for seasoning.
Step 11
Just before serving, stir in the remaining
Fresh Parsley (6 g)
. Serve the soup piping hot in large bowls, topped with a generous amount of
Parmesan Cheese (90 g)
.
