Pasta e Fagioli

Add the All-Purpose Flour (2 Tbsp) to a bowl and season with Salt (to taste) and Freshly Ground Black Pepper (to taste) .

Lightly coat all sides of the Pork Tenderloin (1 lb) with the flour.

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 (2 Tbsp) .

Add the Dry White Wine (1 cup) to the pot, raise the heat to high and simmer for 2 minutes.

Reduce the heat under the pot to medium. Add the remaining Olive Oil (1 Tbsp) . Add the Onion (1) and Garlic (6 cloves) to the pot and cook, stirring, until the onion begins to soften, about 3 minutes.

Add the Carrots (3) , Celery (1 stalk) , Fresh Rosemary (2 Tbsp) , and about half of the Fresh Parsley (2 Tbsp) . Season lightly with Salt (to taste) and Freshly Ground Black Pepper (to taste) . Cook for about 5 minutes, stirring occasionally.

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 (1 cup) . Cook for additional 10 minutes or until pasta is al dente. Taste for seasoning.

Just before serving, stir in the remaining Fresh Parsley (2 Tbsp) . Serve the soup piping hot in large bowls, topped with a generous amount of Parmesan Cheese (1 cup) .