Tuscan pork and kale soup

Our kale soup recipe is a filling winter warmer

1 ratings

25 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal124
Fat5.5g
Salt0.1g
Sugar6.5g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Too much red meat increases the risk of bowel cancer. All our pork recipes keep an eye on portion size, so you can still enjoy red meat as part of a healthy diet.

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.