Pork, white bean and kale soup
Recipe by martin girl's
1 tablespoon extra virgin olive oil
1 pound pork tenderloin, trimmed and cut into 1 inch pieces
3/4 teaspoon of salt
one medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons paprika
1/4 teaspoon crushed red pepper to taste optional
1 cup white grape juice
4 plum tomatoes, chopped (or 1- 14 oz can of diced tomatoes, juices and all)
4 cups chicken broth
one bunch of kale, ribs removed, chopped about 8 cups lightly packed or you could use collard greens or spinach
1 15 ounce can white beans, rinsed
Prep. Time → 20 min
Cook Time → 20 min
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 min. 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 min. Add garlic, paprika and crushed red pepper if using and cook, stirring constantly, until fragrant, about 30 seconds. Add white grape juice 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 min. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 min.
main courses, soup November 16, 2011 02:18
Author Jessie Price, Eating Well in Season
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