PORK PASTA FAZOOL

1/2 pound lean ground pork
1 small onion, diced
1 clove garlic, crushed
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can Italian-style chopped tomatoes
1 (15 ounce) can great Northern beans, rinsed and drained
1 teaspoon oregano
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon crushed fennel seed
1/2 teaspoon coarsely ground black pepper
1/2 cup small pasta, like shells or macaroni

In large heavy saucepan brown and crumble pork over medium-high heat.

Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes.

Stir in all remaining ingredients; bring to a boil, lower heat, cover and simmer for 10-12 minutes, until pasta is tender.

Serve with focaccia wedges, crumbled Parmigiano Reggiano cheese and fresh fruit.

Makes 6 servings (1 cup each)
Source: National Pork Board