Creamy White Bean, Pork & Kale Soup

🥘 Ingredients

• black pepper
  to taste unit
• cannellini beans
  2 can
• chicken stock concentrate
  1 c
• cooking oil
  1 tbsp
• crème fraîche
  2 tbsp
• dried thyme
  1 tsp
• garlic powder
  ½ tsp
• ground pork
  8 oz
• israeli couscous
  ½ cup
• kale
  6 oz
• parmesan cheese
  2 tbsp
• salt
  to taste unit

🍳 Cookware

• medium pot

1. 

   1

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add ground pork and season with dried thyme , garlic powder , and a pinch of salt and black pepper . Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 5 minutes .

   cooking oil: 1 tbsp, ground pork: 8 oz, dried thyme: 1 tsp, garlic powder: ½ tsp, salt: to taste unit, black pepper: to taste unit
2. 

   2

   While pork cooks, wash and dry produce. Drain and rinse cannellini beans . Remove and discard any large stems from kale and chop roughly.

   cannellini beans: 1 can, kale: 3 oz
3. 

   3

   To the pot with pork, add cannellini beans , chicken stock concentrate , and 3 cups water. Bring to a boil, then reduce to a low simmer. Stir in kale and israeli couscous . Cook, stirring occasionally, until kale is wilted and couscous is tender ⏱️ 8 minutes . Remove from heat and stir in crème fraîche . Taste and season with salt and pepper if desired.

   cannellini beans: 1 can, chicken stock concentrate: 1 c, kale: 3 oz, israeli couscous: ½ cup, crème fraîche: 2 tbsp
4. 

   4

   Divide soup between bowls. Sprinkle with parmesan cheese and serve. If you have a lemon on hand, squeeze some over top for added flavor.

   parmesan cheese: 2 tbsp