Heat oil in a kettle over medium-high heat. Add chopped onions and crushed garlic cloves. Cook, stirring, until tender, but not browned. Add diced pork and cook for 3 minutes, or until browned. Stir in white beans (rinsed and drained), chicken broth, chopped dried tomatoes, rosemary, thyme, salt, and pepper. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes, or until the pork is tender. Garnish with chopped parsley and dry bread crumbs.