1. Pat the pork tenderloin dry then cut into 1-inch pieces. Season with 1/2 teaspoon of the salt and pepper and set aside.

2. Prepare the vegetables by cutting the onion and carrot into a 1-inch dice. Cut the stalks from the fennel, close to where they attach to the bulb, reserving the leafy fronds for garnish (the stalks can be frozen to make a veggie broth). Remove any tough or brown outer layers from the fennel and quarter the bulb. Remove the core from each piece, then thinly slice the fennel.

3. Heat a large cast iron skillet or heavy-bottomed pot on medium-high heat then add the olive oil. Add the onion, carrot, and fennel and sauté, stirring occasionally, for 5-8 minutes until they begin to soften, then stir in the garlic and cook 1 minute more. Remove the vegetables from the pan and set aside.

4. Add the pork to the skillet, adding more oil if needed. Cook the pork, stirring occasionally, for 3-5 minutes, or until browned. Add the thyme and oregano and cook for another 30 seconds to bloom the flavors.

5. Add the chicken broth, water, and beans to the meat. Season with the rest of the salt and pepper and the red pepper flakes and bring to a boil. Reduce to a simmer and cook for 15 minutes.

6. Add the vegetables and cook for another 3 minutes to warm the vegetables. Taste and adjust seasoning as needed.

7. Serve in individual bowls with a sprinkle of chopped fennel fronds and extra red pepper flakes if desired.