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Pork,white bean,and kale soup
Nb persons: 0
Yield:
Preparation time: 20 minutes
Total time: 40 minutes
Source:
| Cook time 20 minutes Ingredients: | |
| 1 tablespoon | extra virgin olive oil |
| 1 pound | pork tenderloin, trimmed and cut into 1- inch pieces |
| 3/4 tsp | salt |
| 1 medium | onion, finely chopped |
| 4 | garlic cloves, minced |
| 2 tsp | paprika, smoked |
| 1/4 tsp | red crushed pepper or to taste |
| 1 cup | white wine |
| 4 medium | plum tomatoes, chopped |
| 4 cups | chicken, less sodium broth |
| 1 bunch | kale, ribs removed , chopped ( about 8 cups lightly packed) |
| 15 oz | beans, white, rinsed |
Preparation :
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 pan.
2- add onion to the pan and cook,stirring often,until just the beginning to brown,2 to 3 minutes.add garlic , paprika and crushed red pepper( if using) and cook,stirring constantly, until fragrant, about 30seconds.
Add wine and tomatoes,increase heat to high and stir to scrape up any browned bits.add broth and bring to 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.
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