Pork, White Bean & Kale Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 lb or 453g

• Salt

  Table

  ¾ tsp or 5g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Paprika

  Spices

  2 tsp or 4g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Kale

  Raw

  8 cup, chopped or 536g

• White beans

  Mature seeds, canned

  2 cup or 524g

Directions

1. Heat olive oil in a Dutch oven over medium-high heat. Add pork, season with salt, and cook, stirring occasionally, until the pork is no longer pink on the outside, about 2 minutes. Transfer pork to a plate, leaving juices in the pot.
2. Add onion to the pot and cook, stirring often, until it begins to brown, about 2 to 3 minutes. Add garlic, paprika, and crushed red pepper flakes, cooking while stirring constantly until fragrant, about 30 seconds.
3. Pour in wine and add tomatoes, increasing heat to high. Stir to scrape up any browned bits. Add chicken broth and bring to a boil.
4. Add kale and stir until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until kale is tender, about 4 minutes.
5. Stir in beans, reserved pork, and any accumulated juices. Simmer until beans and pork are heated through, about 2 minutes.

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