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Kale Soup with Italian Pork and White Beans is a hearty and healthy meal that is quick enough to serve as an easy weeknight dinner.
Italian Pork White Bean & Kale Soup is such a fantastic cold weather meal because not only does it have all of the rich flavors you’d want in a delicious comfort food soup, but it is super easy and fast to make. I used boxed chicken broth, but if you have homemade chicken broth you made from a leftover chicken or even homemade beef stock, the flavor and health factors would be off the chart!
We probably eat soup at least once per week for family dinner once the weather starts cooling off. It’s usually my excuse for cooking up a triple threat grilled cheese to go alongside it, but with a hearty soup like this all you need is a nice buttered cornmeal rolls and maybe an arugula side salad.
Table of Contents
Recipe variations:
you can make to this Kale Soup with Italian Pork and White Beans if you’d like to change things up a bit:
- Instead of ground pork, you can use ground turkey or ground beef
- If you don’t have or don’t like kale, you can replace it with any other dark leafy green like fresh spinach, thinly sliced beet greens, or even chard
- You can even swap the white kidney beans out for red kidney beans or use black beans instead too
- In place of the seasonings used to give it a spicy Italian pork flavor, you can replace them with some chili powder and cumin to give it a more southwestern taste
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Pin ItItalian Pork White Bean and Kale Soup
Ingredients
- 1 pound ground pork
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fennel seed
- 1/4 teaspoon red pepper flakes more if you like it spicy
- 1 cup onions yellow or white, chopped
- 14 ounces white kidney beans (1 14-ounce can) drained and rinsed
- 1 quart chicken broth
- 1/2 bunch kale about 7 large leaves, chopped
Instructions
- In a medium stockpot over medium high heat, cook the 1 pound ground pork with the seasonings (1 tablespoon paprika, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon fennel seed, 1/4 teaspoon red pepper flakes) until brown and crumbly, about 10 minutes.
- Add 1 cup onions and cook until translucent while stirring occasionally.
- Add 1 quart chicken broth and 14 ounces white kidney beans, bring up to to a boil, then reduce to a simmer.
- Add 1/2 bunch kale and simmer for 10 minutes and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy, delicious soup. Used all organic, grass fed, nongmo ingredients. It was a hit with the family!
This is surely a comfort and healthy soup for me. Great for Dinner plans.
This is perfect for soup weather! Love that you used kale, the soup looks delicious and hearty
Your pictures are so appetizing and inviting that I am gonna make this soup for sure! I love that you added some kale:)Thanks for sharing.
Yaasss!!! It’s soup season again! Love a great soup from scratch!
The fall is here, so this soup has such a great timing! Plus, I love cooking with kale, so double win LOL The soup looks amazing – I should really try it some time soon!