Hearty Spicy Kale and Pork Soup / Stew with White Beans

September  8, 2013
0 Ratings
  • Serves 6
Author Notes

I had made a small promise to myself earlier this year that I was going to cook something with kale. In all my years of cooking, this is one vegetable that I just never got around to using. Of course, now that I’ve made this absolutely delicious soup with it, I’ll have to rotate it into our diets. It’s chock full of vitamins and calcium and a chemical with anti-cancer properties. YES! More Kale! I have adapted this soup I found from Eating Well magazine by kicking it up a notch and using Hungarian Paprika and Ancho Chile Powder in place of the smoked paprika, among other modifications. The entire family really enjoyed it and trust me, their is no lack of flavor in this hearty soup. We sopped it up with big thick slices of French bread, which you’ll want to pair this with to get every last yummy drop in your bowl.
Inspired by Kale, White Bean & Pork Soup by Eating Well magazine, September/October 2007. —anotherfoodieblogger

What You'll Need
  • 1 tablespoon olive oil
  • 1 pound boneless pork loin or chops, trimmed and cut into bite-size pieces
  • Mrs. Dash Table Blend, or salt, to taste
  • Ground Black Pepper, to taste
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon Hungarian paprika
  • 1 teaspoon Ancho chile powder
  • 1 or 2 pinches of crushed red pepper flakes
  • 1/4 cup red wine
  • 4 Roma (plum) tomatoes, chopped
  • 4 to 5 cups chicken or turkey broth, homemade or low sodium
  • 1 bunch of kale, ribs removed and chopped
  • 1 can of white beans, drained and rinsed
  1. Heat the oil in a dutch oven or soup pot on medium high.
  2. Generously season the pork with the Mrs. Dash and black pepper, then add to the pot. Brown the pork on all sides, then remove to a bowl and set aside.
  3. Add the chopped onion to the pot, and cook for about five minutes until starting to soften.
  4. Add the minced garlic, Hungarian paprika, Ancho chile powder and crushed red pepper flakes, and stir for about a minute longer.
  5. Add the red wine and chopped tomatoes, stirring to scrape up any browned bits on the bottom.
  6. Add the broth, then bring to a boil. Add the kale (it looks like a lot, but it all wilts down just like spinach) until it’s mixed in, then turn down the heat to a low simmer.
  7. Add the pork back in and the white beans (I used cannellini) and continue simmering until ready to eat.
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