Tuscan Navy Bean and Tomato Soup With Kale

Submitted by Rachel P

"Found this recipe on Chatelaine.com, and decided to make a good number of changes to better suit my tastes! I love the changes I've made!"

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, coarsly chopped
• 1⁄2 kg ground pork
• 1 1⁄4 liters chicken broth
• 1 (796 ml) can diced tomatoes
• 1 (540 ml) can navy beans
• 1⁄4 teaspoon nutmeg
• salt (to taste)
• pepper (to taste)
• 2 cups packed chopped fresh kale

directions

1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic, stirring occasionally.
2. Add ground pork and stir to break up pork. Cook until pork is half done (3-5 mins).
3. Add broth, beans, tomatoes, nutmeg, salt and pepper. Stir to combine.
4. Bring to a boil. Reduce heat and simmer for 10 minutes.
5. Remove from heat, add kale and stir. Let sit a few minutes, then serve!