Pork White Bean and Kale Soup from Eating Well

Liszard's Note:

Kale is matched up here with white beans and chunks of lean pork tenderloin to create a soup that's satisfying and quick to make. Smoked paprika gives the soup a Spanish flair so some warm bread and sliced Manchego cheese would go well on the side.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 10.0 cups

• 1 tablespoon extra virgin olive oil
• 1 lb pork tenderloin, trimmed and cut into 1-inch pieces
• 3/4 teaspoon salt
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons paprika, preferably smoked
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup white wine
• 4 plum tomatoes, chopped
• 4 cups reduced-sodium chicken broth
• 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
• 1 (15 ounce) can white beans, rinsed (see Tip)

Directions:

1. Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
2. Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
3. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

Reviews

[stormylee]

Great soup, and so quick to make too! The wine added a lovely taste to the broth. I had to use fresh spinach instead of kale though, because for some reason kale seems to be next to impossible to find here - still, great, tasty soup! Thank you Liszard!

[Deb from Ca]

Delicious! My DH and I loved this soup! I was looking for something with pork and kale and your recipe caught my eye. I had all the ingredients for this recipe except the fresh tomatoes, so I used a 14 oz can of tomatoes instead. I did add cilantro since I add it to almost everything and I did cook the soup with all the ingredients for a couple of hours or so because I like to let all the flavors blend. It is definitely going in my cookbook! It's a keeper! Thanks for the wonderful recipe, Liszard!