Heat half the oil and half the butter in a large heavy based pot.
Fry the pork until the fat until slightly crispy and fragrant.
Add the remaining butter and saute the onion, herbs, garlic, celery and carrots until softened. Add the cabbage and fennel and saute until wilted.
Add the wine and simmer until reduced by half. Now add the tomatoes and stock and gently simmer for +- 40 minutes. Add the beans and heat through for another 10 minutes.
Season to taste.
Serve immediately with garlic bruschetta or crusty bread.
TIP: Add kale or spinach at the last few minutes of the cooking time.
Recipe reprinted with permission of Bits of Carey
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