Pork, White Bean and Kale Soup

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Comments & Reviews

• recipe Pork, White Bean and Kale Soup
  Karen Tampa, FL 10-05-2009

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  Yummy too as a vegetarian dish

  Rated: 5 stars out of 5

  I eliminated the pork, but did everything else the same as the recipe. Everyone loved it! Quick, easy and very nutritious. ... My first time cooking with kale.Read more

• recipe Pork, White Bean and Kale Soup
  M Chicago, IL 02-16-2009

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  Easy and tasty

  Rated: 4 stars out of 5

  This was a very simple soup to put together and I'll certainly make it again before warm weather sets in. Maybe it's because... I used home made chicken stock but I found a couple teaspoons of salt really put it over the top and made all the flavors come out. This could easily be served Mexican style with fresh lime wedges, radish, cabbage and tortillas for dunking. I served it this time with croutons and a drizzle of EV olive oil.Read more

• recipe Pork, White Bean and Kale Soup
  Tracie Hurricane, WV 01-31-2009

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  Loved it!

  Rated: 5 stars out of 5

  I added a little hot sauce to spice it up a little more.

• recipe Pork, White Bean and Kale Soup
  Lisa Clarksville, TN 01-28-2009

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  Hot, Filling and Delicious!

  Rated: 5 stars out of 5

  Thank you, Liz for your suggestion to let the pork simmer. It turned out very tender. I even served it over polenta which... was a great combination. Next time I will add more crushed red pepper and smoked paprika to spice it up! Freshly grated parmesan cheese tops it off as a perfect winter meal!Read more

• recipe Pork, White Bean and Kale Soup
  Liz Richmond, VA 01-20-2009

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  This was delicious, but I made changes....

  Rated: 5 stars out of 5

  Great ingredients, but I think the pork benefits from slower cooking. Pork tenderloin doesn't have a lot of fat, so there's... little opportunity for the meat to flavor or tenderize itself as fat renders. I cut it into pieces as recommended, salted and peppered it, and browned it briefly... but I removed the pieces to a bowl while there was still some significant pink peeking through. I started the soup long before dinnertime and followed the recipe up to adding the liquids but then let it simmer over a relatively low heat for a bit before turning the heat off completely. I added rinsed cannelini beans and the pork (and collected juices), covered the pot, and let the residual heat finish cooking the pork. About 20 minutes before dinner I added the kale (kept the pot covered) and heated the soup up slowly over a medium/med-low heat. While the kale was cooking, I made soft polenta to serve the soup over. Adding about 1/3 cup to the meal doesn't endanger the fat/carb content too much, as long as you don't go overboard with butter or cheese in its preparation, and the spice of the soup was cut nicely by the creamy flavor of the corn meal. The texture of the polenta was a nice contrast to the curly kale and the pieces of pork. I imagine that you could make this soup with canned, diced tomatos (drained) instead of fresh plum, or with sausage or shredded chicken (or any leftover meat whose flavor you already really like -- just let the heat of the cooked soup heat your protein addition instead of adding it early in the preparation). I'll probably try it with broccoli rabe next time instead of kale, but it's likely to work with any heavier green (beet, spinach...). I like Izabella's recommendation to add cilantro - fresh, flat leaf parsley might be a nice alternative, depending on your protein. This is a great, inexpensive, flexible, easy to prepare recipe!Read more

• recipe Pork, White Bean and Kale Soup
  izabella east stroudsburg, PA 01-14-2009

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  Deliciouso

  Rated: 5 stars out of 5

  i added little cilantro and it was great. I made it for new years and everyone loved it. i'm making it again, becuase... everyone was asking about it. Read more