1 pound ground pork tenderloin
1 small onion, diced
1 clove garlic minced
1 (14.5 ounce) can reduced sodium chicken broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (15 ounce) can white beans, drained
1 teaspoon oregano
1/4 teaspoon crushed red peppers
1/2 teaspoon fennel seed
1 cup small uncooked pasta
Salt and pepper to taste
8 ounces water

Crumble pork into a large saucepan and brown over medium heat. Add onion and garlic and cook until tender, about 3 minutes. Stir in remaining ingredients, bring to boil then reduce heat and simmer for 10-12 minutes or until pasta is tender.

Makes 8 Servings
Serving Size: 12 ounces