Soup is such a great #weeknightmeal because it can be so hearty, but honestly so easy to make taste like you worked on it all day. This recipe for Pork & Kale Soup is perfect for the fall and winter months, when kale is naturally in season. When I say this is a warm hug in a bowl – I really mean it. Whenever I know a storm is coming, or even the snow, I plan to make this soup to warm up my family.
This soup is similar to and inspired by the Italian classic called Zuppa Toscana (made popular by the restaurant chain – The Olive Garden). The main differences from my recipe to the classic version is the type of beans and use the coconut milk. But probably the biggest – I don’t put bacon in this. Don’t get me wrong – the bacon is an excellent addition, and you could totally add that in. Just cook the bacon in the pot first, remove the bacon, leave the grease to cook down the onion, celery and garlic in the place of the oil. Then just add the bacon back with the kale.
I serve this up with a broken piece of baguette because it’s perfect for sopping up the broth while your enjoying this super hearty soup. This soup does keep very well for reheating for lunch later in the week. Just be sure you let it cool all the way down before covering and putting in the fridge. I like to portion it up in some glass containers, so that they can just go right into the microwave for a few minutes to warm up.
Now Let’s Get Cookin’!
Pork & Kale Soup
Ingredients
- 2 lb Spicy Italian Sausage remove casing, if needed
- 3 lb Golden Potatoes peeled and cut into 1-inch cubes
- 2 qt Chicken Broth or vegetable
- 2 tbsp Oil
- ½ Yellow Onion small diced
- 1 tbsp Minced Garlic
- 4 stalks Celery small diced
- 2 tsp Oregano
- 2 tsp Basil
- 1 tsp Thyme
- 1 tsp Paprika
- 2 15 oz can Great Northern Beans drained
- 20 oz Coconut Milk unsweetened
- ½ cup Parmesan Cheese grated
- 3 cups Kale rough chopped
Instructions
- In your large stock pot over medium high heat, add oil. Once hot add onion, celery and garlic. Let cook about 4 minutes then add sausage (removed from casing if needed). Cook and crumble until no longer pink. Add broth and seasonings. Bring just to a bubble, and reduce heat to medium and add potatoes.
- Cover and let simmer for 15 minutes. (Potatoes should be barely fork tender).
- Add beans and coconut milk to the pot. Stir to thoroughly combined. Let simmer another 10 minutes. Add parmesan and stir in. Let cook another 5 minutes then remove from heat. Add kale to pot and stir together. Cover with lid again and let sit for 5 minutes before serving.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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That looks delicious!
Estelle, that looks delicious! Visiting from #anythinggoes!
I think my husband would really love this soup! Can’t wait to give it a try. Thank you!