Pork, White Bean & Kale Soup (Eatingwell) - With Extra Veg (1 serving = 10 oz)
 - With Extra Veg (1 serving = 10 oz) Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 137.4
- Total Fat: 3.6 g
- Cholesterol: 24.1 mg
- Sodium: 360.4 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 3.2 g
- Protein: 11.7 g
View full nutritional breakdown of Pork, White Bean & Kale Soup (Eatingwell) - With Extra Veg (1 serving = 10 oz) calories by ingredient
Introduction
I started with a simple, healthy recipe, and added frozen summer squash/zucchini, cherry tomatoes, peppers, celery, and fresh shallots (in lieu of scallions) to this recipe -- in addition to using a bag of frozen kale and canned whole tomatoes instead of fresh. I also subbed bacon grease for the extra virgin olive oil, for extra flavor. I started with a simple, healthy recipe, and added frozen summer squash/zucchini, cherry tomatoes, peppers, celery, and fresh shallots (in lieu of scallions) to this recipe -- in addition to using a bag of frozen kale and canned whole tomatoes instead of fresh. I also subbed bacon grease for the extra virgin olive oil, for extra flavor.Number of Servings: 16
Ingredients
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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
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.)
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.)