Italian · Serves 2
with Carrot & Lemon
No matter the weather, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Tonight’s soup is chock-full of goodness—that is to say, spiced ground pork, chunks of carrots, smooth cannellini beans, and tender curly kale. Bust out your literal or metaphoric blanket, and get ready to wrap yourself in this meal that’s as satisfying as it is delicious.
Wash and dry produce.
Peel and mince garlic. Trim, peel, and cut carrot into a small dice. Halve, peel, and cut shallot into a small dice. Remove and discard any large stems from half the kale (all for 4 servings); chop leaves into bite-size pieces. Drain and rinse beans. Quarter lemon.
Heat a drizzle of oil in a large pot over medium-high heat. Add pork* and cook, breaking up meat into pieces, until browned, 2-4 minutes (it’ll cook through later). Season with half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper.
Add garlic and cook until lightly browned, 1-2 minutes.
Transfer pork mixture to a plate.
Heat a drizzle of oil in same pot over medium heat. Add carrot and shallot; cook, stirring occasionally, until softened, 8-10 minutes. (TIP: If veggies begin to brown too quickly, reduce heat to medium low.) Season with remaining Tuscan Heat Spice and a pinch of salt and pepper.
Stir in chopped kale, stock concentrates, 2½ cups water, and ½ tsp salt. (For 4 servings, use 5 cups water and 1 tsp salt.)
Cover pot, then increase heat to high and bring to a boil. Once boiling, uncover and stir in pork mixture and beans.
Reduce heat to medium low and cover. Continue cooking until pork is cooked through, 5 minutes more.
Stir a big squeeze of lemon juice into soup. Taste and season with salt and pepper.
Divide soup between bowls. Serve with remaining lemon wedges on the side.
Ground Pork is fully cooked when internal temperature reaches 160°.
From the same drawer
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