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There are so many great dinners in the "Speedy Recipe" feature in this magazine, I'm sure I'll be cooking from it for a while to come. Two of the winners were Quick Chicken Vegetable Curry (see my Pinterest board for my notes) and the following pork soup, which I cooked as is. (NOTE: the scan is from the magazine; all rights remain with Cooking Light.)
Pork, Bean, and Escarole Soup
- 1 (1-pound) pork tenderloin, trimmed and cut into bite-size pieces
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 6 cups unsalted chicken stock
- 2 tablespoons tomato paste
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 8 cups chopped escarole (1 large head)
- 6 tablespoons grated Parmesan cheese
Heat a large Dutch oven over medium-high heat. Add oil; swirl. Add pork mixture; saute 2 minutes. Add onion and garlic; saute 4 minutes. Add stock, tomato paste, and beans; bring to a boil. Reduce heat and cook, partially covered, for 10 minutes. Mash half of beans in pan with a potato masher. Stir in escarole; cook 2 minutes or until wilted.
Ladle about 1-3/4 cups soup into each of 6 bowls; top each serving with 1 tablespoon Parmesan cheese.