Pork and Bean Soup with Kale Recipe
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Recipe type: Entree
Cook time: 
Total time: 
Serves: 8
 
This soup is a delight to the senses with it's vibrant colors, savory smell, hearty taste, and variety of textures. Your taste buds will dance with the sweet tomato and onion, peppery pork, and hint of spice from the ginger.
Ingredients
  • ½ package (about ½ lb. or 1 cup) Smithfield Peppercorn & Garlic Marinated Pork Tenderloin, precooked, diced
  • 4 cups chicken broth, low sodium
  • ½ teaspoon ground mustard
  • ¼ teaspoon ground ginger
  • 1 can diced tomatoes, drained
  • ½ cup pearl onions, peeled (for a great tip on peeling these, be sure to watch the video below!)
  • 2 cloves fresh garlic, minced
  • 2 cans cannellini (white kidney) beans, drained and rinsed
  • 2 cups of kale, de-ribbed and chopped
  • Pinch (or two) of sea salt
  • Black pepper, freshly cracked is best
Instructions
  1. Pre-prepare the pork tenderloin according to the directions on the package (cook 20-30 minutes per pound until the internal temperature reaches at least 145ยบ. Properly-cooked meat is important for safety, so make sure it is fully-cooked.)
  2. In a large pot, combine the chicken broth, spices, tomatoes, onions, and fresh garlic then stir well.
  3. Bring the pot of soup to a boil then reduce the heat and simmer for 30 minutes, stirring occasionally.
  4. Add in the beans and kale and cook an additional 5 minutes. You can cook this longer if you would like to make the kale tenderer, but I personally like it a little bit crunchy. It pairs well with the soft tomatoes, tender pork, al dente beans, and supple onions to give the dish more personality.
  5. Serve hot; this goes well with some crunchy, toasted french bread.
Nutrition Information
Serving size: 1.5 cup
Recipe by Arts and Crackers at https://artscrackers.com/2014/09/17/hearty-healthy-pork-tenderloin-soup-with-cannellini-beans-and-kale/