Pork, White Bean, Kale & Tomato Soup
Compliments of Deb Juarez, Meals on Heels
1 lb. of pork tenderloin, trimmed and cut into one-inch pieces 1 onion, diced 2 stalks celery, chopped 3 cloves garlic, minced 1 - 14.5 oz. can fire roasted tomatoes 1 bunch kale, chopped ½ cup white wine 3 cups chicken stock 1 - 14.5 oz. can cannellini beans, drained and rinsed Salt Pepper Red pepper flakes 3 sprigs thyme, chopped
Heat olive oil in pan, add pork and cook just until slightly no longer pink. Remove pork from pan and set aside. Add onion, celery, and garlic; sauté until veggies are soft. Add tomatoes and cook for a couple minutes. Add wine to deglaze pan. Add chicken stock and chopped kale. Cook until kale begins to wilt. Add the beans and salt, pepper, red pepper flakes to taste, then add the thyme. Bring to a slight boil, then simmer and add pork. Cook for another 10 minutes. Adjust seasonings to taste.