Tuscan pork and kale soup
Our kale soup recipe is a filling winter warmer
- 25 minutes
- Serves 4
- 2 of 5 a day
- Kcal124
- Fat5.5g
- Salt0.1g
- Sugar6.5g


Recipe by: Charlie Farrant
| Student Dietitian and Running Blogger
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 sticks celery, roughly chopped
- 1 teaspoon paprika
- 100g chopped kale
- 1 x 400g can chopped tomatoes
- 500ml reduced-salt stock
- 125g pork fillet, trimmed and chopped into bite-sized pieces
- Large handful curly parsley, roughly chopped
- Freshly ground black pepper
Method
- Heat half of the oil in a large pan over a low heat. Cook the onion and celery for 5 minutes or until soft.
- Add the paprika and cook for 1 minute
- Add the kale, tomatoes and stock.
- Meanwhile, in a large frying pan, heat the remaining oil. Cook the pork for 5 minutes or until golden and just cooked through.
- Stir the pork and parsley into the soup, season with pepper and serve immediately.
You can also make this recipe in a slow cooker.
- Heat the oil in a frying pan and brown the pork. Transfer the pork and the remaining ingredients – excluding the stock and the parsley – into the slow cooker.
- Crumble over the stock cube and add 200ml of water, then stir and cover.
- Cook for around 6 hours on low.
- To thicken, add a tablespoon of cornflour dissolved in a small amount of cold water 30–60 minutes before the end of cooking.
- Add the parsley before serving.
Why not try
Diet, weight and cancer
Learn about our cancer prevention research