Pork, White Bean & Kale Soup

Pork, White Bean & Kale Soup

47 Reviews
From: EatingWell Magazine, September/October 2007

Kale is matched up here with white beans and chunks of lean pork tenderloin to create a soup that's satisfying and quick to make. Smoked paprika gives the soup a Spanish flair so some warm bread and sliced Manchego cheese would go well on the side.

Ingredients 6 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
  • ¾ teaspoon salt
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons paprika, preferably smoked
  • ¼ 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)


  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Serving size: 1⅔ cup
  • Per serving: 223 calories; 5 g fat(1 g sat); 5 g fiber; 19 g carbohydrates; 24 g protein; 103 mcg folate; 49 mg cholesterol; 4 g sugars; 0 g added sugars; 2,854 IU vitamin A; 34 mg vitamin C; 88 mg calcium; 3 mg iron; 881 mg sodium; 925 mg potassium
  • Nutrition Bonus: Vitamin A (57% daily value), Vitamin C (57% dv), Folate (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2 vegetable, 2 lean meat

Reviews 47

November 28, 2018
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By: Soupfan
Very reliable and a good way to have kale in your diet In other reviews, readers not wild about smoked paprika Maybe try one chipotle pepper in Adobe sauce diced? I forgo the smoky flavor at all - I prefer a pork tenderloin with cracked pepper
August 30, 2018
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By: Melissa
I was skeptical the whole time I was making this. I kept tasting along the way and it was not super (bland, then too much smoked paprika, then bland again) - until the very end! It ended up savory, satisfying, and complex. I did throw in some fresh chorizo (like others suggested) and a Parmesan rind and used canned tomatoes.
November 15, 2014
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By: EatingWell User
Definitely a keeper recipe! I've made this soup several times and love it more every time! The first time, I made it exactly to the recipe specifications, but found it just a little lacking. The tenderloin was not the right consistency for what my husband and I were hoping for, so after that, I started substituting ground pork (after reading other reviews about using spicy sausage, I may try the spicy ground pork from our local butcher!), added two cubed zucchinis, and used about half the onion and replaced it with a roughly chopped leek. Other variations: remove the pork altogether (to make it vegetarian); add lima beans and sweet corn or carrots; add mushrooms and celery... I've left the paprika out completely (by accident) and it comes out just fine, as long as you replace it with some other kind of spice. Delicious! Pros: Easy and fairly inexpensive to make
November 04, 2014
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By: EatingWell User
Delicious with some changes... I ended up making this with boneless/skinless chicken breast because it's what I had thawed. I also substituted Swiss chard for the kale (again...what I had) and my own canned tomatoes for the Romas...you know why. I will make a couple of modifications when I make this again (and I will make it again!). First and foremost, I WILL NOT use smoked paprika. In our opinion, it totally overpowered any smell coming out of the pot - and it wasn't really a GOOD smell. Oddly, the soup ended up tasting completely different from the aroma. If we could keep from inhaling when we opened our mouths for the spoon, it was better. So no smoked paprika for us. Also, I will mash about half of the beans before adding them to the soup - I think a thicker consistency will make this soup better. Additionally, I agree with other comments...this soup is just ASKING for some spicy pork sausage. Pros: Easy to make Cons: None, really
September 07, 2013
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By: Tracy
Substituted pork sausage in place of pork tenderloin The local market was out of all natural pork tenderloin so the butcher recommended the all natural sweet Italian pork sausage. The soup was a home run with my 15 year old who tends to be a picky eater. It was truly fabulous! I removed the pork from the casing cooked it stove top in my Dutch oven with the onions and removed excess fat (which was minimal) with paper towel proceeded with garlic and followed recipe....yum! Pros: Quick and easy
August 10, 2013
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By: EatingWell User
Use enough spice and a bit of chorizo and it is lovely Made this as a dinner soup / stew using home grown kale and tomatoes and a jar of white beans (from M&S for UK readers) plus a pork tenderloin. I added a pack of pre-chopped chorizo that I had into the onion mix so it got fried with the onion and garlic. Was slightly generous with the spices - I like robust flavors - but the end result was very nice indeed. and my wife was delighted with the end result - we had the soup / stew with some nice granary bread cut thick and toasted. Leftovers were consumed by extended family - mother in law plus two sisters in law (and ourselves) the following day. Not entirely convinced it tasted any better the next day but it was certainly equally nice. Overall... a very nice recipe. Prepared with some thought as you balance spices and sugars etc. it works very well and produces a very tasty end result. Pros: Simple, tasty, quick
April 03, 2013
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By: EatingWell User
We love this recipe. It is healthy, good and I always get compliments! I did add mushrooms, carrots and celery to make it hardier.
March 25, 2013
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By: EatingWell User
Excellent, filling soup I followed the recipe the first time and thought the pork wasn't quite right. So I tried again using leftover pork roast. It was tender and perfectly matched with the beans and kale. The peppers and other flavors mask the bitterness of the kale so that everyone in the family would eat it. I will definitely make it again! Pros: Easy and quick to make Cons: Seeing green kale in the soup may be an instant turnoff for kids.
January 05, 2013
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By: nhunter
Delicous I liked this recipe a lot, The warmth of the paprika and red pepper harmonizes beautifully with the bitterness of the kale. The pork needs to be cut smaller than 1 (that's a lot to fit in your mouth in one bite) and I would have liked about 50% more beans. Adding chorizo, as another reviewer suggested below, sounds like a good idea. Without the pork, this would make a great vegetarian option. Pros: Tasty, nutritious, no unusual ingredients
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