Who else is ready for spring? Silly groundhog and his lack of shadow means warmer weather to come! But of course it still feels like winter around here. So nothing’s better on a cold day than cozying up with a hot bowl of soup for dinner. And it’s a pretty easy weeknight meal with not too much fuss.
This pork, white bean and kale soup is not for the weak. It is a hearty soup that’s really a meal in a pot. With lean pork tenderloin and super healthy kale, it’s not only delicious, but good for you to boot. I served it up with some crusty bread and daydreamed about warmer days.
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
1 15-ounce can of diced tomatoes
4 cups reduced-sodium chicken broth
1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
1 15-ounce can white beans, rinsed
Heat oil in a large pot or 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.