Recipe: Pork, White Bean and Kale Soup (using pork tenderloin)

PORK, WHITE BEAN AND KALE SOUP

1 tablespoon extra-virgin olive oil
1 pound pork tenderloin, trimmed and cut into
3/4 teaspoon salt
1 medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons paprika, preferably smoked*
1/4 teaspoon crushed red pepper, or to taste (optional)
1 cup white wine
4 plum tomatoes, chopped
4 cups low-sodium chicken broth
1 bunch kale, ribs removed, chopped
1 (15 ounce) can white beans, rinsed and drained

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.

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) to the pan 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.

*Though any kind of paprika will work in this dish, we especially like how smoked paprika infuses the broth. If you use hot paprika, you may want to omit the crushed red pepper.

Makes 6 servings
Source: Eating Well Magazine, October 2007, Healthy in a Hurry 4 Ways: Love it Tender