Adapted from Stonewall Kitchen Favorites by Jonathan King, Jim Stott and Kathy Gunst
This soup can be stored in an airtight container in the refrigerator for up to three days. Or can be stored in the freezer for up to two months.
Put the flour in a bowl and season with salt & pepper. Lightly coat all sides of the pork cubes with the flour.
Heat a large soup pot or dutch oven, of at least 5 1/2 quart capacity, over medium-high heat. When the pot is hot but not smoking, add 2 tablespoons of the olive oil. Working in batches, brown the pork, stirring occasionally, about 5 minutes per batch. Transfer the browned pork to a bowl. Add the wine to the pot, raise the heat to high and simmer for 2 minutes. Stir with a spoon to release any browned bits clinging to the bottom of the pot. Pour the wine mixture into the bowl with the cooked pork and set aside.
Reduce the heat under the pot to medium. Add the remaining tablespoon of olive oil. Add the onion and garlic to the pot and cook, stirring, until the onion begins to soften, about 3 minutes. Add the carrot, celery, rosemary and about half of the parsley. Season lightly with salt & pepper. Cook for about 5 minutes, stirring occasionally.
Add the broth and tomatoes (if using whole tomatoes, break them up before adding to soup) along with the beans and browned pork mixture. Bring to a simmer; then add pasta. Cook for additional 10 minutes or until pasta is al dente. Taste for seasoning.
Just before serving, stir in remaining parsley. Serve the soup piping hot in large bowls, topped with a generous amount of grated Parmesan.
Instead of pork, sausage or chicken can be used. For an extra flavor boost, add a small amount of pancetta or bacon.