Friday, April 26, 2013

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Pork, White Bean & Kale Soup

Pork, White Bean & Kale Soup
Provided by:  
 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.


  • 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)


  • 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

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