Name:

HF Pork Cannellini Kale Soup

Description

With Carrot & Lemon

Can Substitute Turkey instead of Pork

Serves 2 or 4

Prep time 5 minutes

Cook time 35 minutes

Ingredients
2 Cloves Garlic (4 cloves for 4 servings)
3 oz Carrots (6 oz for 4)
1 Shallot (2 for 4)
4 oz Kale
1 Lemon
10 oz Ground Pork [or Turkey] (20 oz for 4)
1 TBSP Tuscan Heat Spice (2 TBSP for 4)
3 tsp Chicken Stock Concentrates (6 tsp for 4)
13.4 oz Cannellini Beans (26.8 oz for 4)

Instructions
1. Prep
Wash and dry produce
Peel and mince garlic. Trim, peel, and cut carrot into s small dice. Halve, peel, and cut shallot into a small dice. Remove and discard any large stems from half the kale (all for 4 servings); chop leaves into bite-sized pieces. Drain and rinse beans. Quarter lemon.
2. Brown Pork
Heat a dizzle 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 cooks through later). Season with half the tuscan heat spice, salt, and pepper.
Add garlice and cook until lightly browned, 1-2 minutes.
Transfer pork mixture to a plate.
3. Cook Veggies
Heat a drizzle of oil in same pot over medium heat. Add carrot and shallot; cook, stirring occasionally, until softened, 8-10 minutes. Season with remaining tuscan heat spice and a pinch of salt and pepper.
4. Start Soup
Stir in chopped kale, stock concentrates, 2 1/2 cups water, and 1/2 tsp salt. (For 4 servings, use 5 cups water and 1 tsp salt).
5. Simmer Soup
Cover pot, then increase heat to high and bring to a boil. Once boiling, uncover and stir in pork mixture and beans.
Reduce heat to medium low and cover. Continue cooking until pork is cooked through, 5 minutes more.
6. Finish Soup & Serve
Stir a big squeeze of lemon juice into soup. Taste and season with salt and pepper.
Divide soup between bowls. Serve with remaining lemon wedges on the side.

Length

40

Calories

670

Servings

2

Date Created

Created By

Jade Smidt

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