Pork White Bean and Kale Soup from Eating Well
photo by Drebaby
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
10 cups
- Serves:
- 6
ingredients
- 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
- 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.
- 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.
- 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.
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Reviews
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DH wasn't sure he was going to like this, based on the smell; the smoked paprika really permeated the house! But he did like it, quite a lot. Doesn't take long at all to throw together, it's very flavorful without knocking your socks off, and is a perfect use for an inexpensive cut of meat. A tin of smoked paprika is definitely a wise investment.
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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!
RECIPE SUBMITTED BY
<p>I am a mom living in New Hampshire with a family of six (and five cats).</p>
<p>We try to live frugally. Most of my cooking is done with seasonal produce and readily available ingredients.</p>
<p>I try to use whole foods and always cook from scratch.</p>
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