Today was such a beautiful day to go to the farmers market in Union Square and see what fresh fruits, vegetables and breads they have. I was on a mission to purchase my ingredients that I needed to make this delicious, healthy and hearty soup.Since I had many of the ingredients fro this recipe, I just purchased enough to fill the gap of the essentials.
This recipe makes a large stock pot of soup, so you can freeze what you don’t eat for later enjoyment and a quick meal. Or if you are having a dinner party, it will surely be a huge hit with all of the fresh flavors of this soup!
We have all come to know the “super food” kale. It has received so much attention that many may have tired hearing about how wonderful it is for you. But, let me just say, it actually is a super food! It is full of antioxidants that help prevent many illnesses, it’s loaded with vitamin K, calcium, vitamin A and it provides plenty of carotenoids, particularly beta-carotene and lutein. so important for your eye health! So eat up!
A great way to get your children to eat this healthy vegetable is to get them in the kitchen with you and help you with the prep work. No knives involved, just plain old fun, pulling, tearing and rinsing. Trust me, if they help you prepare the meal, they will eat it! Just have them pull the leaves off the stalk, tear the leaves into pieces and rinse it, how easy is that? They can also rinse the beans. Who cares if they get some water on the floor, at least they are eating healthy!
If you want to make this vegetarian you can omit the pork and substitute the chicken stock for vegetable stock. Still healthy and packed with flavor. So go on, make a healthy and hearty soup in the summer,you do have air conditioning to cool you down. And as always, enjoy!
Tuscan Kale, Cannellini Bean, Pork Soup with Orecchiette Pasta
Ingredients: Serves 6-8
- 2 tablespoons olive oil
- 1 pound pork tenderloin, cut into 1 inch pieces
- Kosher salt to season, about 1 teaspoon
- 1 medium onion, chopped
- 1 whole garlic, roasted OR 4 cloves garlic minced
- ¼ teaspoon red pepper flakes, crushed
- 2 teaspoons smoked paprika
- 1 cup dry white wine
- 3 large heirloom tomatoes, roughly chopped
- 48 ounces chicken stock
- 1 hunk of Parmigiano Reggiano rind
- 2 bay leaves
- 3 cups dry orecchiette pasta
- 15 ounces of organic cannellini beans, rinsed
- 1 bunch Tuscan kale, ribs removed, chopped
Heat the olive oil in a large stock pot. Add the pork, season with salt and cook for about 5 minutes, mixing periodically.
Turn burner off and remove the pork with tongs onto a plate, keeping the oil and juices in the pot. Turn the burner back on and add in the chopped onion. Sauté the onion for about 6 minutes over a low heat, mixing periodically to prevent burning. Add in the garlic, red pepper flakes and paprika and mix to incorporate, stirring continuously. Add in the wine and using a wooden spoon, scrape up the bits in the bottom of the pot.
Add in the tomatoes, stock, cheese rind and bay leaves and bring to a boil. Add in the pasta and cook for 5 minutes. Stir occasionally. Stir in the reserved pork and beans in the pot. Add in the kale and cook an additional 4-5 minutes over a low simmer. Season to taste.
Make sure to remove the bay leaves and rind before serving. If you are serving this the following day you may keep the rind in for added flavor.