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Monday's Leftovers: Pork, White Bean, and Kale Soup

Monday's Leftovers: Pork, White Bean, and Kale Soup

If you're looking for something to do with the leftover fennel pork loin, then be sure to check out this recipe for a pork, white bean and kale soup. It's a quick and hearty meal that comes together in no time. Serve it with a side of fresh crusty bread — tip: find out when your grocery store has fresh bread — and sliced manchego cheese. If you can't find manchego try using romano or parmesan. To get the recipe,


If you're using the leftovers from the night before, omit step one and begin at step two.

Pork, White Bean and Kale Soup
From Eating Well

Makes 6 servings

1 tablespoon extra-virgin olive oil
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
1 medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons paprika, preferably smoked
1/4 teaspoon crushed red pepper, or to taste (optional)
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

  1. Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pan.
  2. Add onion to the pan and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, 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.
  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.

NUTRITION INFORMATION: Per serving: 272 calories; 6 g fat (2 g sat, 3 g mono); 45 mg cholesterol; 27 g carbohydrate; 26 g protein; 7 g fiber; 625 mg sodium; 1,027 mg potassium.
Nutrition bonus: Vitamin A (290% daily value), Vitamin C (190% dv), Potassium (29% dv), Iron (20% dv).

Around The Web
Join The Conversation
mamaseacat mamaseacat 8 years
No comment.
Not a fennel fan, at all! And, I can't stand wine in my food!
emalove emalove 8 years
aimeeb aimeeb 8 years
Not sure about this one...
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