Creamy White Bean, Pork & Kale Soup

🥘 Ingredients

• Israeli couscous
  1 c
• Parmesan cheese
  6 tbsp
• black pepper
  1 tsp
• cannellini beans
  2 unit
• chicken stock concentrate
  6 unit
• cooking oil
  1 tsp
• crème fraîche
  4 tbsp
• dried thyme
  2 tsp
• garlic powder
  2 tsp
• ground pork
  20 oz
• kale
  8 oz
• salt
  1 tsp

🍳 Cookware

• medium pot
• strainer

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, 4-6 minutes ( ⏱️ 5 minutes ).

   cooking oil: 1 tsp, ground pork: 20 oz, dried thyme: 2 tsp, garlic powder: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While pork cooks, wash and dry all produce. Drain and rinse cannellini beans using a strainer . Remove and discard any large stems from kale .

   cannellini beans: 2 unit, kale: 8 oz
3. 

   3

   To the pot with pork, add beans, chicken stock concentrate , and 3 cups water (6 cups for 4 servings). 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, 8-10 minutes ( ⏱️ 9 minutes ). Remove from heat and stir in crème fraîche . Taste and season with salt and pepper if desired.

   chicken stock concentrate: 6 unit, Israeli couscous: 1 c, crème fraîche: 4 tbsp
4. 

   4

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

   Parmesan cheese: 6 tbsp
5. 5

   **Ground Pork is fully cooked when internal temperature reaches 160°.**