Pork, White Bean, and Kale Soup
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Ingredients
- 1 tablespoon oil, olive, extra virgin 1 pounds pork, tenderloin 3/4 teaspoon salt 1 medium onion(s) 4 clove(s) garlic 2 teaspoon paprika, smoked 1/4 teaspoon pepper, red, crushed 1 cup(s) wine, white 4 medium tomato(es), plum 4 cup(s) broth, reduced-sodium chicken 1 bunch(es) kale 15 ounce(s) beans, white
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 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.
Step 2
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 (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.
Step 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.
Serve with some fresh Itilian bread or fresh rolls
Chef Tips and Tricks
Ingredients
- 1 tbsp neutral oil
- 250g / 2 cups pork fillets, cubed
- 1 /4 cup caramel
- 100ml / 1/2 cup water
- 1 tbsp Vietnamese fish sauce (Nuoc Cham)
- 1 tbsp soy sauce
- 1 tbsp grated ginger
- Crushed peanuts
Method
- Brown the pork fillet in a skillet with the oil
- Add the caramel, water, fish sauce, soy sauce and fresh ginger.
- Simmer for 10 minutes (until the liquid has reduced)
- Serve over white rice with crushed peanuts.
- Enjoy!
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