Tuscan White Bean & Kale Soup with Pork

• This is the first food photo I've taken post-Helène workshop.  It may even be the first one I've taken post-Todd & Diane demo, too.

I hope you all can see improvement.  I sure can.

A-n-y-wayyyyy...

I fell in love with smoked paprika when I made this soup.  Yes, you may substitute plain paprika, but you'll regret it for the rest of your life.  Spring for the $6 bottle of spice.  It is worth. every. penny.

Sometimes for my lunch break, I'll go to Whole Foods.  I pick up a few new food magazines and my favorite soup of theirs - white bean & kale - and sit in the cafe reading and foodie-geeking out.

Whole Foods doesn't put meat in their version of this soup.  It's vegetarian, yet it's smoky like it has bacon in it [ALERT: man-pleasing healthy dish].  I think we all know it's the smoked paprika that gives it that comforting flavor.  I added pork to my version because it was lacking the heavy amount of protein I need.

Also, please just allow me to mention that this soup has wine in it.

That's all.

Also, please just allow me to mention that this soup takes less than 30 minutes to prepare.  

A SOUP, people.

I'm all about making soups that are quick and easy and healthful.  It's a new obsession of mine.  I've got some real doozies coming up.

SOUP IS AWESOME.

• Tuscan White Bean & Kale Soup with Pork
• Adapted from Eating Well
• Makes 6 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• 
  
• Ingredients:
• 1 T extra-virgin olive oil
• 1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
• 3/4 t kosher salt
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 t smoked paprika
• 1/4 t crushed red pepper (optional)
• 1 cup white wine
• 1 14.5 oz. can diced tomatoes
• 1 32 oz. box reduced-sodium/no salt added chicken broth
• 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed; see tip)
• 2 15 oz. can white beans, rinsed (use just one can if you're carb-conscious; see tip)
• 
  
• Preparation:

1. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season pork cubes with salt.  When the pan is quite hot, add pork and cook, stirring sparingly to encourage a good sear and brown sides, about 2 minutes. Transfer to a plate.
2. In the same pot, add onion and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring often, 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.
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 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.
4. Serve immediately.  Garnish with manchego cheese.  Or, you can pull all 13 varieties of cheese from your cheese drawer and go eerie-meenie-minie-moe, like I did.

Notes:

Kale:  I was hungry, so I didn't want to make the trip all the way to Whole Foods for this dish.  I went to our neighborhood, small grocery store and all I found was some limp, pathetic kale.  I bought it anyway.  I brought it home, sliced the dry edges off the stems, and put them in a cup of water (à la floral bouquet).  30 minutes later, my kale was strong and crisp!  I'd also suggest storing kale in your refrigerator in the cup of water to maintain freshness.

Canned beans: While convenient, they tend to be high in sodium.  Be sure to rinse them thoroughly to get rid of as much sodium as possible.  Or, be a rockstar and cook your own!

ESTIMATED Nutritional Information:

Per serving (1 2/3c.): 262 calories; 6 g fat ( 1 g sat , 3 g mono ); 45 mg cholesterol; 26 g carbohydrates; 25 g protein;7 g fiber; 627 mg sodium; 1024 mg potassium.