I have an ongoing goal to eat healthier and make good food choices. It’s not always easy but my goal is to eat right 80% of the time! I have a wonderful cookbook called Eating Well in Season – the Farmers’ Market Cookbook. The recipes are divided into seasons of the year and focus on what food is fresh during each season. If you are looking for a hearty winter soup, this pork, bean and kale soup is perfect. It’s delicious and nutritious and uses foods you can find in your farmer’s market this time of year.
Pork Bean and Kale Soup
1 tsp olive oil
1 pound pork tenderloin, cut into one inch pieces
¾ tsp salt
1 medium onion, chopped
4 cloves garlic, chopped
2 tsp paprika
¼ tsp crushed red pepper
1 cup white wine
4 plum tomatoes, chopped
4 cups chicken broth (reduced sodium)
1 bunch kale, ribs removed and chopped (about 8 cups)
1-15oz can cannellini beans rinsed
Heat oil in a heavy Dutch oven. Add pork, sprinkle with salt and cook until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
Add onion to the pot and cook, stirring often until just beginning to brown, 2-3 minutes. Add garlic and crushed red pepper, 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 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.
This hearty winter soup makes about 6 servings.