My Italian nana taught me this recipe, and it’s been my hubby’s fave!

– 2 lbs pork shoulder, trimmed and cut into 2-inch pieces
– 1 large onion, chopped
– 3 carrots, peeled and sliced
– 2 stalks celery, chopped
– 4 garlic cloves, minced
– 1 (14.5-ounce) can diced tomatoes, with juices
– 1 (15-ounce) can white beans, drained and rinsed
– 2 cups low-sodium chicken broth
– 1 cup dry white wine (optional)
– 2 teaspoons dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon dried oregano
– Salt and black pepper to taste
– 2 tablespoons tomato paste
– 2 tablespoons olive oil
– Fresh parsley, chopped (for garnish)