Bean and fennel pot with pork

Name: Bean and fennel pot with pork
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Pork cutlet (approx. 200 g each); 1 can(s) (850 ml) white beans with soup greens; 2 Onions; 2 Garlic cloves; 250 g cherry tomatoes; 1 (approx. 300 g) Fennel Tuber; 8 Stem(s) Marjoram; 2 TABLESPOONS Olive oil; 750 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp White wine vinegar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Pork cutlet (approx. 200 g each)
1 can(s) (850 ml) white beans with soup greens
2 Onions
2 Garlic cloves
250 g cherry tomatoes
1 (approx. 300 g) Fennel Tuber
8 Stem(s) Marjoram
2 TABLESPOONS Olive oil
750 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp White wine vinegar

Directions

1
Wash the meat, dab dry and cut into strips. Put beans in a sieve, rinse with cold water and drain. Peel onions and garlic and chop finely. Wash the tomatoes.
2
Clean and wash the fennel and cut into thin slices. Wash the marjoram and dab dry. Put something aside for garnishing. Heat oil in a pot. Brown the meat all around, season with salt and pepper.
3
Add fennel, onions and garlic and sauté. Deglaze with broth. Add beans and marjoram and simmer for 25-30 minutes. Add tomatoes about 5 minutes before the end of cooking time. Remove marjoram from the pot.
4
Season soup with salt, pepper, sugar and a little vinegar. Arrange soup in plates, garnish with marjoram.