Sunday, May 3, 2015

Pork, White Bean & Kale Soup

 Makes 6 servings, about 1 2/3 cups each                 Total Time: 40 minutes

Picture curtsey of Eating Well
The newest thing, kale is matched up here with
white beans and chunks of lean pork tenderloin to create a soup that is going to give you lots of protein.Smoked paprika gives the soup a Spanish flair which is apropos.  
3/4 teaspoon salt 
4 cloves garlic, minced
1 medium onion(finely chopped)
1 tablespoon extra-virgin olive oil
1 pound pork tenderloin, trimmed and cut
  into 1-inch pieces
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)
 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.
Tip: While there is 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 or opt for low-sodium or no-salt-added varieties. Or, if you have the time, cook your own beans from scratch.

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