Foodie Friday: Pork, White Bean and Kale Soup

I tried this recipe and it is really yummy! I like it with a little tabasco/hot sauce in it as well. I simmered a little longer than recommended because I felt like the wine still seemed pretty strong, but other than that, I made as is. Hope you like it!

PS. A lot of people have never tried Kale. It looks like extra crinkly lettuce in the produce section. Some find it "bitter" but if you remove the veins, that seems to help.

Here's the recipe from Eatingwell.com.

6 servings, about 1 2/3 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 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
• 4 cups reduced-sodium chicken broth
• 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
• 1 15-ounce can white beans, rinsed (see Tip)

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 pot.
2. Add onion to the pot 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.
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.

Nutrition

Per serving : 262 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 45 mg Cholesterol; 26 g Carbohydrates; 25 g Protein; 7 g Fiber; 627 mg Sodium; 1024 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 2 lean meat

Tips & Notes

• Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.