Posted from HuffingtonPost.com

Pork, White Bean & Kale Soup

Provided by: EatingWell 

40 mins total 0 mins prep262 calories/serving 

 Servings

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.

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
  .