Tuscan White Bean & Kale Soup with Pork

  • This is the first food photo I've taken post-Helène workshop.  It may even be the first one I've taken post-Todd & Diane demo, too.
I hope you all can see improvement.  I sure can.


I fell in love with smoked paprika when I made this soup.  Yes, you may substitute plain paprika, but you'll regret it for the rest of your life.  Spring for the $6 bottle of spice.  It is worth. every. penny.

Sometimes for my lunch break, I'll go to Whole Foods.  I pick up a few new food magazines and my favorite soup of theirs - white bean & kale - and sit in the cafe reading and foodie-geeking out.

Whole Foods doesn't put meat in their version of this soup.  It's vegetarian, yet it's smoky like it has bacon in it [ALERT: man-pleasing healthy dish].  I think we all know it's the smoked paprika that gives it that comforting flavor.  I added pork to my version because it was lacking the heavy amount of protein I need.

Also, please just allow me to mention that this soup has wine in it.

That's all.

Also, please just allow me to mention that this soup takes less than 30 minutes to prepare.  

A SOUP, people.

I'm all about making soups that are quick and easy and healthful.  It's a new obsession of mine.  I've got some real doozies coming up.


  • Tuscan White Bean & Kale Soup with Pork
  • Adapted from Eating Well
  • Makes 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

  • Ingredients:
    • 1 T extra-virgin olive oil
    • 1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
    • 3/4 t kosher salt
    • 1 medium onion, finely chopped
    • 4 cloves garlic, minced
    • 2 t smoked paprika
    • 1/4 t crushed red pepper (optional)
    • 1 cup white wine
    • 1 14.5 oz. can diced tomatoes
    • 1 32 oz. box reduced-sodium/no salt added chicken broth
    • 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed; see tip)
    • 2 15 oz. can white beans, rinsed (use just one can if you're carb-conscious; see tip)

  • Preparation:
  1. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season pork cubes with salt.  When the pan is quite hot, add pork and cook, stirring sparingly to encourage a good sear and brown sides, about 2 minutes. Transfer to a plate.
  2. In the same pot, add onion and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring often, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
  3. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.
  4. Serve immediately.  Garnish with manchego cheese.  Or, you can pull all 13 varieties of cheese from your cheese drawer and go eerie-meenie-minie-moe, like I did.

Kale:  I was hungry, so I didn't want to make the trip all the way to Whole Foods for this dish.  I went to our neighborhood, small grocery store and all I found was some limp, pathetic kale.  I bought it anyway.  I brought it home, sliced the dry edges off the stems, and put them in a cup of water (à la floral bouquet).  30 minutes later, my kale was strong and crisp!  I'd also suggest storing kale in your refrigerator in the cup of water to maintain freshness.

Canned beans: While convenient, they tend to be high in sodium.  Be sure to rinse them thoroughly to get rid of as much sodium as possible.  Or, be a rockstar and cook your own!

ESTIMATED Nutritional Information:
Per serving (1 2/3c.): 262 calories; 6 g fat ( 1 g sat , 3 g mono ); 45 mg cholesterol; 26 g carbohydrates; 25 g protein;7 g fiber; 627 mg sodium; 1024 mg potassium.


  1. A-ma-zing, Carly. I love Whole Foods' soup too. This sounds delicious!

  2. Seriously, I could live on this soup!

    And we have similar lunch habits! I love to bring a food magazine to work, reheat leftovers and indulge in both! I love my coworkers and all, but sometimes, after all that talk about dirt & fertilizer, I need to immerse myself in fooooood.

    Seriously, I love these photos! Seriously!

  3. :( why don't the pictures show up on my computer? I want to see if i can tell a difference with my uneducated eye. and determine if this would pass muster for my soup-hatin man... ("it's just too liquid-y...")

  4. celeste! that breaks my heart. :(
    i'm uploading one to my page on Facebook so you can see.
    what's wrong with your computer??? ;)

    if brian doesn't like it, he's dumb. just tell him that nick loved it, and he's a man's man.

  5. now i can see the pictures. YUM-MO. for sure. And, good to know a use for smoked paprika. We seem to ruin a lot of dishes with that - i think we put in a little aggressively in all the wrong places. i will definitely try this out! thanks lady!

  6. Wow, this soup makes me hungry. This can be a perfect one dish meal. Got all the nutrients in it.

  7. Look at you Miss Photo Workshop Graduate, lovely pics and composition. Congrats. I'm making white bean and kale chili this weekend, may have to borrow some inspiration from you. And funny thing, I had this soup from WF yesterday! Great post and recipe.

  8. I agree! Smoked paprika is the only way to go & your photos look great!

  9. Looks like a nice hearty soup! Warm and comforting!

  10. after being instagram friends, it's about time to say hi on your bloggie :)

  11. Carly! Just discovered your blog and LOVE it!!!

  12. This soup looks amazing!! And I love geeking out at Whole Foods with some soup and food mags - perfect afternoon.


  13. I looove bean soups, 'tis the season for comfort food. This looks super tasty!

  14. Yummy yummy yummy! Looks like that photography class is paying off!

  15. This looks fantastic! I love the combination of ingredients and the white beans and kale. Looks so warm and cozy! :)


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