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!
Pork, White Bean & Kale Soup
From EatingWell: 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.
45 Reviews for Pork, White Bean & Kale Soup
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.
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!
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.
We love this recipe. It is healthy, good and I always get compliments! I did add mushrooms, carrots and celery to make it hardier.