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This week I'm co-hosting a workshop for my fellow bobbin lacemakers (more on that in a future post--I hope). As a consequence, I was all about fast and easy dinners. Thanks to the current issue (May 2015) of Cooking Light, I was able to get a healthful dinner on the table in under a half hour.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
serves 6
- 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.
Oooo, I love Cooking Light. I have to get this issue. I am usually a cheapskate and check the magazine out of the library.
ReplyDeleteI may need to own this copy.
Yum - I love white beans and escarole (we eat a white bean and escarole salad at least once a week!) and the concept of speedy dinners. I'm going to pin this one.
ReplyDeleteThat soup does look good. Although I'm not so much for greens in a soup, but I probably need to be more adventurous. :-)
ReplyDeleteI make stock from all my meat bones so this would be great with a pork stock!!
ReplyDeletePork and beans did not sound enticing to me but that looks delicious. We have a new place that opened that has Thai soup bowls-they are so spicy and delicious.
ReplyDeleteI've had mixed results with Cooking Light but this sounds excellent. I have a Barefoot Contessa recipe for Italian Wedding Soup that you put spinach in and it's amazing so I'm intrigued by the escarole. Thanks for sharing! I'll definitely save this recipe.
ReplyDeleteThis looks yum! Can't wait to try it. I'm sure my BF will love it. :)
ReplyDeleteI love this kind of soup. I made ham and white bean soup this week, and we've been eating it every day!
ReplyDeleteThis looks essentially like a one pot meal (except for mashing the beans). One pot meals are not only fast to make, but so fast to clean up!
ReplyDeleteI don't think of tenderloin when making soup, but that soup sounds wonderful.
ReplyDeleteI'm trying to incorporate more pork into our weekly menus and want to try more pork tenderloin. This recipe sounds perfect! I'll definitely give it a try in the coming weeks. Thanks so much!
ReplyDeleteSounds great! As you know, I am a big fan of Cooking Light from waaaay back - I just love their focus on flavor & fresh ingredients.
ReplyDeleteI try not to buy too many issues anymore since I have two decades worth on my kitchen shelf and plenty of recipes in them still left to try, but this one sounds really good! I may have to make an exception :)
Both the recipes you mention here sound wonderful.
Sue
Book By Book
I love Cooking Light too! I was cleaning out a kitchen closet the other day and found lots of old copies of the magazine. I went through them and pulled out all of the recipes I had marked, and can't wait to try them.
ReplyDeleteI am all about a soup that'll be finished in under an hour. And while it's technically spring here, there have been some recent cool nights when soup would have been perfect! Thanks for sharing the recipe.
ReplyDeleteThe pork soup looks delicious! It's been a while since I've looked at Cooking Light. I should check out a recent issue.
ReplyDelete