Rinse the cured pork loin with cold water, dab dry with kitchen paper and dice. Peel and roughly dice the onions. Heat the oil in a pot and fry the meat in it while turning. Add the onions and fry briefly. Deglaze with broth, bring to the boil, add green beans and cook for 15-18 minutes. In the meantime wash parsley, dab dry and chop coarsely.
Pour white beans with soup vegetables on a sieve and rinse. Add to the soup, bring to the boil again and season with salt and pepper. Serve the soup sprinkled with parsley. Add crème fraîche extra. Tastes good with farmhouse bread