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).

Working in batches, brown the pork, stirring occasionally, for about 5 minutes per batch.

Transfer the browned pork to a bowl.

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

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.

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).