White Bean & Kale Soup
AuthorlisaSource: eatingwell.com
IF USING MEAT: Heat oil in a Dutch oven over medium-high heat. Add pork or chicken, 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 pot.
START HERE IF NOT USING MEAT: Add onion to the pot 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.
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 meat and any accumulated juices
simmer until the beans and meat are heated through, about 2 minutes.
Ingredients
Directions
IF USING MEAT: Heat oil in a Dutch oven over medium-high heat. Add pork or chicken, 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 pot.
START HERE IF NOT USING MEAT: Add onion to the pot 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.
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 meat and any accumulated juices
simmer until the beans and meat are heated through, about 2 minutes.
