Kale is matched up here with white beans and chunks of lean pork tenderloin to create a soup that’s satisfying and quick to make. Smoked paprika gives the soup a Spanish flair so some warm bread and sliced Manchego cheese would go well on the side.

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 (see Tip)

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 pot.
2. Add onion to the pot 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: 262 calories; 6 g fat (1 g sat, 3 g mono); 45 mg cholesterol; 26 g carbohydrate; 25 g protein; 7 g fiber; 627 mg sodium; 1,024 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

TIP: Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

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

Great soup! The smoked paprika made the dish. A great way to get dark leafy greens in your meal. Definitely a keeper!

healthfoodlvr, Lehigh Valley, PA

Quick and easy Soup 101 recipe. This would also be good with spinach, sausage, squash, etc. Very pretty-looking and flavorful.

Corenna, Las Vegas, NV

This recipe was easy and the results were terrific. Very flavorful and tasted even better the next day. I added some leftover red beans and yellow squash as well to the mix. Yum.

Lisa M, Downingtown, PA

This is an excellent soup. My very picky 14 year old son went back for seconds. This soup is delicious hot or cold and it tastes even better on day 2.

Danny, Acworth, GA

Absolutely delicious. Will definitely be adding it to my repitoire. My kids (8 & 6) loved it, and I felt it was at their level - just enough greens to make me happy, just enough flavors to keep them eating.

Amy, Charlotte, NC

I thoroughly enjoyed this soup! However, upon completion of the recipe, it was still a bit bland, it seemed to need more acidity and 'pop'. I added a bit more wine, a a squirt of lemon juice, plus I doubled the amount of garlic. With the modifications, it was fantastic!

Lexi, CA

Absolutely delicious, we all loved it. Will definitely be adding it to my repertoire. My kids (8 & 6) loved it, and I felt it was at their level - just enough greens to make me happy, just enough flavors to keep them eating. Terrific 45~min. one pot wonder!

Amy, Charlotte, NC

If you don't have smoked paprika I used regular paprika with a ham hock for that smoked flavor. Perfect!! and delicious.

Tom, DC

This soup came out very well, however, I did substitute the pork with chicken and used spinach instead of kale. Everything else was the same and I will definitely be making this again, I'll try the pork and kale too. It was very good and very feeling.

Margie, Palmdale, CA

Excellent! Easy to make and filling enough for dinner. I used swiss chard instead of kale (what was available at the time). I would make it again!

Meghan, Baldwin, NY