Tuscan pork and kale soup

Our kale soup recipe is a filling winter warmer
Our kale soup recipe is enriched with pork and bursting with Tuscan flavours
0 ratings
Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Pork loin is the leanest cut of pork, but it needs to be cooked quickly so that it doesn’t become tough. If you’re only eating half of the soup and saving the rest, only cook half of the pork and cook the rest the next time that you eat the soup.



  • 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
25 minutes

Nutrition information (per serving)

5 A DAY:
  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.