Italian · Serves 2
with Pearl Pasta, Thyme & Parmesan
Hearty and flavorful, this one-pot soup comes together fast! You’ll brown ground pork with aromatic thyme and garlic, stir in silky cannellini beans, fresh kale, and bouncy pearl pasta, then simmer until the flavor meld. A finishing swirl of crème fraîche adds velvety texture, and a sprinkle of nutty Parmesan cheese brings the whole bowl together.
Heat a drizzle of oil in a medium pot over medium-high heat. Add pork* and season with thyme, garlic powder, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
While pork cooks, wash and dry produce.
Drain and rinse beans. Remove and discard any large stems from kale.
To pot with pork, add beans, stock concentrates, and 3 cups water (6 cups for 4 servings). Bring to a boil, then reduce to a low simmer.
Stir in kale and couscous. Cook, stirring occasionally, until kale is wilted and couscous is tender, 8-10 minutes.
Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired.
Divide soup between bowls. Sprinkle with Parmesan and serve. TIP: If you have a lemon on hand, squeeze some over top for added flavor!
Ground Pork is fully cooked when internal temperature reaches 160°.
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