Pork White Bean and Kale Soup from Eating Well
Warm up with a comforting bowl of Pork White Bean and Kale Soup, a wholesome one-pot wonder from Eating Well that’s as nutritious as it is delicious. This hearty soup features tender pork tenderloin, creamy white beans, and vibrant kale, all simmered in a flavorful broth infused with aromatic garlic, onion, and a touch of dried herbs like thyme and oregano. The addition of carrots brings a subtle sweetness, while a squeeze of optional lemon juice elevates the dish with a fresh, zesty finish. Ready in just 45 minutes, this easy weeknight dinner is low in sodium, packed with protein, and bursting with fiber-rich ingredients, making it a healthy choice for the whole family. Serve it with crusty bread for a satisfying meal that nourishes both body and soul. Perfect for chilly evenings or meal prep, this soup is the ultimate comfort food made healthy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound pork tenderloin, trimmed and cut into 1/2-inch cubes
- 1 medium yellow onion, diced
- 2 medium carrots, sliced into thin rounds
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 cups canned white beans (such as cannellini or great northern), drained and rinsed
- 4 cups kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat.
Add the pork and cook until browned on all sides, about 5-7 minutes. Remove the pork with a slotted spoon and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the diced onion and sliced carrots, cooking and stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring it to a boil.
Reduce the heat to a simmer and add the browned pork, drained white beans, thyme, oregano, salt, and pepper.
Simmer for 15 minutes to allow the flavors to meld and the pork to fully cook.
Stir in the chopped kale and cook for another 5 minutes, until the kale is tender and vibrant green.
Taste and adjust seasoning as needed. Stir in the optional lemon juice to brighten the flavors, if desired.
Serve hot with crusty bread or crackers on the side for a complete meal.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 16.6 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 487 mg | 37% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4340 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
