Winter Recipe: Pork, White Bean, and Kale Soup
A winter recipe for caregivers to make for senior patients from Clearcareonline.com.
This hearty soup is so satisfying in the colder weather. It is packed with nutrients that seniors will enjoy. This will make six servings.
• 1 tablespoon extra-virgin olive oil
• 1 lb. pork tenderloin, trimmed and cut into 1-inch pieces
• 1 medium onion, finely chopped
• 1 cup white wine
• 4 plum tomatoes, chopped
• 4 cups reduced-sodium chicken broth
• 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
• 1 15-ounce can white beans, rinsed
• ¾ teaspoon salt
• 4 cloves garlic, minced
• 2 teaspoons paprika
• ¼ teaspoon crushed red pepper, or to taste (optional)
1. Heat olive oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring, until no pink is on the outside. Move pork to a plate and keep juices in the pot.
2. Add chopped onion to the pot and cook, stirring often, until onion begins to brown. Add garlic, paprika and crushed red pepper and cook, stirring for 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.
3. Add kale and stir just until it wilts. Reduce heat to maintain a simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, and pork; simmer until the beans and pork are heated through, about 2 minutes.
• Use chicken or turkey breast instead of pork.
• Add additional vegetables such as carrots, celery and green beans.
• Serve with a side salad.