Pork, White Bean & Kale Soup
total prep262 calories/serving
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.
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.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound pork tenderloin, trimmed and
- cut into 1-inch pieces
- 3/4 teaspoon salt
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons paprika, preferably smoked
- 1/4 teaspoon crushed red pepper,
- or to taste (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.
- Tip: While we love the convenience of canned beans,
- they tend to be high in sodium. Give them a good
- rinse before adding to a recipe to rid them of some
- of their sodium (up to 35 percent) or opt for low-sodium
- or no-salt-added varieties. (Our recipes are analyzed with
- rinsed, regular canned beans.) Or, if you have the time,
- cook your own beans from scratch
.