Pork Tenderloin and White Bean Soup

Pork Tenderloin and White Bean Soup
Servings = 2

2 tsp olive oil
2 Tbsp pumpkin seeds (pepitas)
1 ounce prosciutto (diced)
1 small onion (diced)
2 small anaheim peppers (seeded and diced)
1 rib celery (diced)
4 ounces pork tenderloin (diced)
1 15 ounce can white beans (drained and rinsed)
3 cups water
1 cup low sodium chicken broth
1/4 tsp salt
fresh ground black pepper (to taste)
2 tsp dried sage
1/2 tsp paprika

Place the olive oil in a large sauce pan over medium high heat. Add the pumpkin seeds and prosciutto. Cook for about 2 minutes, stirring frequently.

Add the onion, peppers and celery and cook for about 5 minutes, stirring frequently.

Add the pork tenderloin and cook, stirring frequently, until the meat is lightly browned.

Add the white beans, water, chicken stock, salt, pepper, sage and paprika.

Reduce the heat to medium and simmer for about 30 minutes, stirring the soup occasionally