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Italian White Bean Pork Tenderloin Stew with Kale and Tomatoes
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound pork tenderloin, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch kale, stems removed and leaves chopped
  • Grated Parmesan cheese for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork tenderloin pieces and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
  • Add the diced onion to the same pot and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Pour in the chicken broth and add the diced tomatoes with their juice. Stir in the oregano, basil, salt, and pepper. Return the pork to the pot and bring the mixture to a simmer. Cook for 15 minutes.
  • Add the white beans and simmer for another 10 minutes. Stir in the chopped kale and cook until it wilts, about 5 minutes.
  • Ladle the stew into bowls and top each serving with grated Parmesan cheese.

Notes

Simmer the pork gently to keep it tender instead of boiling it hard. If the broth thickens too much after adding the beans, splash in a little extra chicken broth. Leftovers reheat well on the stove with a splash of water to loosen the texture. Skip the Parmesan if you want a dairy-free version.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife