One-Pot Pork Canellini Kale Soup

Updated at: Thu, 17 Aug 2023 01:09:44 GMT

Step 1

• Wash and dry produce.

Step 2

• Peel and mince garlic. Trim, peel, and cut carrot into a small dice. Halve, peel, and cut shallot into a small dice.

Step 3

Remove and discard any large stems from half the kale (all for 4 servings); chop leaves into bite-size pieces. Drain and rinse beans. Quarter lemon.

Step 4

• Heat a drizzle of oil in a large pot over medium-high heat. Add pork* and cook, breaking up meat into pieces, until browned, 2-4 minutes (it'll cook through later). Season with half the Tuscan Heat Spice (vou'll use the rest in the next step), salt, and pepper.

Step 5

• Add garlic and cook until lightly browned, 1-2 minutes.

Step 6

• Transfer pork mixture to a plate.

Step 7

Swap in beef* or turkey* for pork.

Step 8

• Heat a drizzle of oil in same pot over medium heat. Add carrot and shallot;

Step 9

cook, stirring occasionally, until softened, 8-10 minutes. (TIP: If veggies begin to brown too quickly, reduce heat to medium low.) Season with remaining Tuscan Heat Spice and a pinch of salt and pepper.

Step 10

• Stir in chopped kale, stock concentrates, 2½ cups water, and ½ tsp salt. (For 4 servings, use 5 cups water and 1 tsp salt.)

Step 11

• Cover pot, then increase heat to high and bring to a boil. Once boiling, uncover and stir in pork mixture and beans.

Step 12

• Reduce heat to medium low and cover. Continue cooking until pork is cooked through, 5 minutes more.

Step 13

• Stir a big squeeze of lemon juice into soup. Taste and season with salt and pepper.

Step 14

• Divide soup between bowls. Serve with remaining lemon wedges on the side.

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