Tuscan pork and kale soup

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Tuscan pork and kale soup

Our kale soup recipe is a filling winter warmer

25 minutes

Serves 4

Charlie Farrant

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.

Charlie Farrant

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 chicken or vegetable stock
  • 125g pork fillet, trimmed and chopped into bite-sized pieces
  • Large handful curly parsley, roughly chopped
  • Freshly ground black pepper

CALORIES: 124

FAT: 5.5g

5 A DAY: 2

SALT: 0.1g

SUGAR: 6.5g

Method

  1. Heat half of the oil in a large pan over a low heat. Cook the onion and celery for 5 minutes or until soft.
  2. Add the paprika and cook for 1 minute
  3. Add the kale, tomatoes and stock.
  4. Meanwhile, in a large frying pan, heat the remaining oil. Cook the pork for 5 minutes or until golden and just cooked through.
  5. 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.


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