Pork, Bean, And Escarole Soup

• 1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground red pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 6 cups unsalted chicken stock (such as Swanson)
• 2 tablespoons tomato paste
• 2 (15-ounce) cans unsalted cannellini beans, rinsed and drained
• 8 cups chopped escarole leaves (1 large head)
• 1.5 ounces Parmesan cheese, grated (about 6 tablespoons)

1. Combine pork, rosemary, black pepper, salt, paprika, and red pepper in a bowl.
2. Heat a large Dutch oven over medium-high heat. Add oil; swirl. Add pork mixture; saute 2 minutes. Add onion and garlic; saute 4 minutes. Add stock, tomato paste, and beans; bring to a boil. Reduce heat and cook, partially covered, for 10 minutes. Mash half of beans in pan with a potato masher. Stir in escarole; cook 2 minutes or until wilted. Ladle about 1 3/4 cups soup into each of 6 bowls; top each serving with 1 tablespoon Parmesan cheese.
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pork tenderloin, fresh rosemary, black pepper, kosher salt, paprika, ground red pepper, extravirgin olive oil, onion, garlic, chicken, tomato paste, beans, escarole leaves, parmesan cheese

Taken from www.myrecipes.com/recipe/pork-bean-escarole-soup (may not work)