Rating: 4.54 stars
21 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2007

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Recipe Summary test

total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

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 Facts

223 calories; protein 23.8g; carbohydrates 19g; dietary fiber 5.4g; sugars 3.8g; fat 4.7g; saturated fat 0.9g; cholesterol 49.1mg; vitamin a iu 2853.7IU; vitamin c 33.9mg; folate 102.6mcg; calcium 88.2mg; iron 2.6mg; magnesium 44.2mg; potassium 924.7mg; sodium 880.9mg; thiamin 0.8mg.
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