Pork, White Bean & Kale Soup (Eatingwell) - With Extra Veg (1 serving = 10 oz)

Name: Pork, White Bean & Kale Soup (Eatingwell) - With Extra Veg (1 serving = 10 oz) Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 16
Ingredients: 1 tbsp extra virgin olive oil; 1 lb Pork Tenderloin trimmed & cut into 1-inch pieces; 1 medium onion chopped; 4 cloves garlic minced; 1/2 cup shallots diced; 1 cup white wine; 1 can whole peeled tomatoes; 4 cups chicken broth; 1 10 oz bag frozen raw kale; 1 15.5 oz can cannelini (white) beans; 1 10 oz bag frozen summer squash & zucchini blend; 1 10 oz bag frozen cherry tomatoes; 1 cup celery diced; 1/4 tsp crushed red pepper (or to taste); 2 tsp smoked paprika; 3/4 tsp salt; S&P to taste as you go

Minutes to Prepare: 30
Minutes to Cook: 40

Number of Servings: 16

Ingredients

1 tbsp extra virgin olive oil1 lb Pork Tenderloin, trimmed & cut into 1-inch pieces1 medium onion, chopped 4 cloves garlic, minced1/2 cup shallots, diced1 cup white wine 1 can whole, peeled tomatoes4 cups chicken broth1 10 oz bag frozen raw kale1 15.5 oz can cannelini (white) beans1 10 oz bag frozen summer squash & zucchini blend1 10 oz bag frozen cherry tomatoes1 cup celery, diced1/4 tsp crushed red pepper (or to taste)2 tsp smoked paprika3/4 tsp saltS&P to taste as you go

Directions

Heat grease in Dutch oven over medium-high heat. Season pork with S&P, and brown on all sides, about 2 minutes. Transfer to plate, leaving juices in pot.

Add diced onion to pot and cook, stirring often until just beginning to brown, 2-3 minutes. Add garlic, shallots, paprika, and crushed red pepper, stirring until fragrant (30 seconds). Add wine and tomatoes, increase heat to high, and deglaze bottom of pot. Add broth and bring to boil.

Add kale & other veggies, pork, and beans, and simmer together until done.

Serving Size:�10 oz./138 kcal (Total kcals: 2253 for 164 oz. = 13.7 kcal/oz.)

Servings Per Recipe: 16

Nutritional Info Amount Per Serving