Ingredients
2 tsp (10 mL) canola oil
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1 carrot, chopped
1 1/2 tsp (7 mL) Italian seasoning
1/4 tsp (1 mL) hot pepper flakes
1 cooked pork tenderloin (see Chili Rubbed Pork Tenderloin Recipe)
2 cups (500 mL) sodium reduced chicken or vegetable broth
1/4 cup (50 mL) tomato paste
1 can (19 oz/540 mL) no salt added white kidney beans, drained and rinsed
Directions
1. In a large shallow saucepan, heat oil over medium heat and cook, onion, garlic, celery, carrot, Italian seasoning and hot pepper flakes for about 5 minutes or until softened.
2. Meanwhile, chop pork tenderloin into about 1/2 inch (1 cm) cubes; set aside.
3. Add broth and tomato paste to vegetables and bring to a simmer. Stir in pork and beans. Simmer, covered for about 10 minutes or until slightly thickened and heated through.
Prep time: 15 min
Cook time: 20 min
Makes: 6 1/2 cups (1.5 L)
