White Bean, Pork, and Greens Soup

Ingredients

• 1/2 Tbsp. extra virgin olive oil
• 3/4 lb. pork tenderloin, trimmed, cut into 1-inch pieces
• Salt and pepper to taste
• 1/2 medium onion, sliced thin
• 2 celery stalks, chopped fine
• 2 medium carrots, chopped fine
• 5 cloves garlic, minced
• 1-1/2 tsp. smoked paprika (regular paprika may be substituted)
• 1/4 tsp. red pepper flakes, or to taste
• 1 (15-oz.) can no-salt added diced tomatoes
• 3 cups reduced-sodium chicken broth
• 4 cups kale, ribs removed, chopped, lightly packed (collard greens may be substituted)
• 1 (15-oz.) can white beans, drained and rinsed

Directions

1. Heat oil in large pot over medium-high heat. Add pork, season with salt and pepper, and saute until browned, about 3 minutes. Transfer to plate and set aside.
2. Add onion, celery and carrots and saute until soft and beginning to brown, about 3 minutes. Add garlic, paprika and red pepper, and saute about 1 minute. Stir in tomatoes. Add broth and bring to boil.
3. Add kale and gently stir until it wilts. Reduce heat. Stir occasionally until kale is tender, about 4 minutes. Stir in beans and pork and simmer about 3 minutes. If too thick, add a small amount of water.

Recipe Yield: Makes 6 servings.Serving size: 1-1/2 cup