PORK, WHITE BEAN AND KALE SOUP

PORK, WHITE BEAN AND KALE SOUP image

Yield 6 bowls

Number Of Ingredients 12

1 T extra-virgin olive oil
1 lb pork tenderloin, trimmed and cut into 1 inch pieces
3/4 tsp salt
1 med onion, finely chopped
4 cloves garlic, minced
2 tsp paprika, preferably smoked
1/4 tsp crushed red pepper
1 cup white wine
4 plum tomatoes, chopped
4 cups reduced sodium chicken broth
1 bunch kale, ribs removed, chopped (about 8 lightly packed cups)
1 15 oz can white beans, rinsed

Steps:

Heat oil in Dutch oven over med-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 pot. Add onion to the pot and cook, stirring often, until just beginning to brown, 2-3 min. Add garlic, paprika and crushed red pepper 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 bill. Add kale and stir until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 min. Stir in beans, the reserved pork, and any accumulated juices; simmer until the beans and pork are heated through, about 2 min.