Pork tenderloin, white beans and kale combine perfectly in this quick and hearty soup. Make it a meal: Serve with warm crusty bread and sliced manchego cheese.

Makes 6 servings, about 1 2/3 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
1 medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons paprika, preferably smoked
1/4 teaspoon crushed red pepper, or to taste (optional)
1 cup white wine
4 plum tomatoes, chopped
4 cups reduced-sodium chicken broth
1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
1 15-ounce can white beans, rinsed

1. Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pan.
2. Add onion to the pan and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
3. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

NUTRITION INFORMATION: Per serving: 272 calories; 6 g fat (2 g sat, 3 g mono); 45 mg cholesterol; 27 g carbohydrate; 26 g protein; 7 g fiber; 625 mg sodium; 1,027 mg potassium.
Nutrition bonus: Vitamin A (290% daily value), Vitamin C (190% dv), Potassium (29% dv), Iron (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 2 lean meat

Great Soup. Reminds me of my pork green chile recipe (but a lot less hot).

Anonymous, Seattle, WA

Very delicious!

Anonymous, Boulder, CO

Very easy and tastes great. My family said this recipe was a keeper.

Anonymous, Champaign, IL

This is a hearty,nutritious and tasty soup. I substituted mustard greens for kale. Both greens need to be cooked 10 to 12 minutes to become tender. I added some leftover spaghetti squash I had frozen for just such a use. Both my husband and I liked the added color, texture and nutrients the squash provided.

Anonymous, Clearwater, FL

Easy to make. Tasty. Just a small kick from the red pepper flakes. My daughter and I are fighting over the leftovers.

Sharon, MN

This was a delicious soup!

Sara, MN

Fantastic soup! And a great way to get some of those dark green leafy vegs. Smoked paprika from Spain gives the soup such a sophisticated flavor. Even better the second day after the flavors have had time to permeate the meat and mellow.

Chris, Los Altos, CA

Easy, quick, and filling. Excellent soup! Leave the kale out to freeze and add upon thawing.

Gretchen, PA

This soup is AWESOME! I enjoy healthy food much more than my family, but even I was surprised when I taste-tested this. My 14 year old son even liked it. He was peering into the pot, saying 'what is that green stuff?' After I encouraged him to have a bite of my cooled soup, I had to chase him down to retrieve my bowl! I wish all healthy eating was this good. 10 stars!

southernlivingjenn, Tupelo, MS

This soup tastes good and makes you feel good. I found it to be even better the next day. Love it! I followed the recipe exactly except i couldn't find smoked paprika so i used 'regular'. I did leave off the red pepper flakes and it still had plenty of flavor.

Hungryhippo, Portland, OR

This was great, we loved it. One suggestion is to cook it for an hour or so after mixing all together, it got better after it had some time to sit and blend.

Anonymous