Pork and White Bean Soup with Kale
Ingredients
- ½ pork tenderloin, cut into bite-size pieces (½ lb)
- ¾ tsp dried crushed rosemary
- ¼ tsp pepper
- ¼ tsp salt
- ⅛ tsp smoked paprika (or use regular)
- ⅛ tsp ground red pepper
- ½ onion, chopped
- 1 small garlic clove, minced
- 1 Tbsp olive oil
- 1 Tbsp tomato paste
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 (15-oz) can cannellini beans, drained and rinsed
- 3 cups chopped kale
- 6 Tbsp freshly grated Parmesan cheese
Instructions
- Combine pork, rosemary, pepper, salt, paprika, and red pepper in a bowl.
- Cook pork mixture, onion, and garlic in hot oil in a large Dutch oven until pork is browned. Add tomato paste; cook 2 minutes, stirring constantly, Add broth, water, and beans; bring to a boil.
- Reduce heat, and simmer 10 minutes. Stir in kale; cook 3 minutes or until wilted.
- Top with cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
265
|
265
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 28 | 28 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 441 | 441 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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