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Pork, White Bean & Kale Soup

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  6 servings, about 1 2/3 cups each
Pork tenderloin, white beans and kale combine perfectly in this quick and hearty soup. Make it a meal: Serve with warm crusty bread and sliced manchego cheese.
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, 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
Pork, White Bean & Kale Soup Recipe at
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 pan.

Add onion to the pan 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings, about 1 2/3 cups each
Calories: 272
Fat. Total: 6g
Protein: 25g
Carbohydrates, Total: 26g
Fat, Saturated: 2g
Fiber: 7g
Cholesterol: 45mg
Sodium: 625mg
% Cal. from Fat: 20%
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