Hearty stews and soups make for the perfect meal this time of year. This
month’s recipe is both hearty and healthy, plus you won’t spend much time in
the kitchen making it. Pair this savory soup with warm bread, and you’ll be
satisfied for hours.
| Pork, White Bean, & Kale Soup |
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1 tablespoon extra-virgin olive oil
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1 pound pork tenderloin—trimmed and cut into 1-inch pieces
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¾ teaspoon salt
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1 medium onion—finely chopped
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4 cloves garlic—minced
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2 teaspoons paprika—preferably smoked
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¼ teaspoon crushed red pepper
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1 cup white wine
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4 plum tomatoes—chopped
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4 cups reduced-sodium chicken broth
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1 bunch kale—ribs removed and chopped (about 8 cups lightly packed)
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1 15-ounce can white beans—rinsed
|
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Heat oil in a skillet 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.
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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 and cook, stirring
constantly until fragrant for about 30 seconds.
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Add wine and tomatoes. Increase heat to high and stir to scrape up any browned
bits. Add broth and bring to a boil.
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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.
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Stir in beans, the reserved pork, and any accumulated juices. Simmer until the
beans and pork are heated through—about 2 minutes.
This recipe yields 6 servings with 1 serving being equal to approximately 1½
cups.
