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

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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Reviews (16)

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48 Ratings
  • 5 star values: 36
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Absolutely delicious we all loved it. Will definitely be adding it to my repertoire. My kids (8 & 6) loved it and I felt it was at their level - just enough greens to make me happy just enough flavors to keep them eating. Terrific 45 min. one pot wonder! Amy Charlotte NC Read More
Rating: 5 stars
10/30/2011
This is a hearty nutritious and tasty soup. I substituted mustard greens for kale. Both greens need to be cooked 10 to 12 minutes to become tender. I added some leftover spaghetti squash I had frozen for just such a use. Both my husband and I liked the added color texture and nutrients the squash provided. Anonymous Clearwater FL Read More
Rating: 5 stars
10/30/2011
This was a delicious soup! Sara MN Read More
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Rating: 5 stars
10/30/2011
Very easy and tastes great. My family said this recipe was a keeper. Anonymous Champaign IL Read More
Rating: 5 stars
10/30/2011
Just delicious! My 3 year old loved it... I did not have white wine so I put a bit of red wine and a bit of white wine vinegar I used vegetable broth as I did not have the chicken one and it was just prefect; Instant hit definitely a repeat; Read More
Rating: 5 stars
10/30/2011
Excellent! Easy to make and filling enough for dinner. I used swiss chard instead of kale (what was available at the time). I would make it again! Meghan Baldwin NY Read More
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Rating: 5 stars
10/30/2011
Great Soup. Reminds me of my pork green chile recipe (but a lot less hot). Anonymous Seattle WA Read More
Rating: 4 stars
10/29/2011
One of my favs!!! This is absolutely one of my favorite recipes! Sometimes I use leftover pork canned tomatoes or spinach instead of kale depending on what I have in stock already and the outcome is always delicious. Thank you Eating Well! Pros: So tasty and good for you Cons: pork tenderloin can be expensive Read More
Rating: 5 stars
10/29/2011
Easy flavorful & absolutely delicious! I used leftover already roasted pork tenderloin & spinach instead of Kale. I added the pork with the beans about 15 mins. before serving & was amazed at how tender the pork had become. My entire family LOVED it! I will definitely make this again. Pros: Little effort big reward Cons: none Read More
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