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Pork and White Bean Stew

Lean pork tenderloin with cannelini beans and fennel in a rich tomato broth. (GF/DF)
Course Main Course, Soup
Servings 6


  • 1 teaspoon pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 lbs pork tenderloin cut into 1/2 inch pieces
  • 2 tablespoons olive oil divided
  • 1 cup chopped yellow onion
  • 1/2 cup chopped carrots
  • 1 cup chopped fennel
  • 1 6 oz can of tomato paste
  • 2 cup chicken stock
  • 2 15 oz cans of cannelleni beans drained and rinsed
  • 1 15 oz can of fire roasted and diced tomatoes


  • 1- In a small bowl, add all of the spices and stir to combine.
  • 2-Place pork pieces in a large bowl and coat with spice mixture.
  • 3- Heat half of the olive oil over medium high heat in a Dutch oven and cook pork in batches, adding remains oil if needed, until pieces are browned. Place browned pieces on a plate and cover with foil to keep warm.
  • 4-To the Dutch oven, add the onion, carrots and fennel and cook3-5 minutes until vegetables begin to soften. Next stir in the tomato paste and continue to cook, stirring frequently, for another 2 minutes.
  • 5-Add the browned pork, stock, beans and tomatoes to the vegetable and tomato paste mixture and bring to a boil, the cover and reduce heat to low. Simmer for 45 minutes.