I love soup on cold nights, not to mention when I make a pot, I have several meals prepped at one time. Bonus, right? This is a little more time consuming, but I promise it’s worth it. Eating zone doesn’t have to be boring!
The bottom recipe makes 4 servings – perfect for a family dinner.
Tuscan Pork Ribollita
Makes 4 servings.
458 calories. 40% carbs, 31% fat, 29% protein
Ingredients
Pork Tenderloin / Rub
- 16 oz pork tenderloin uncooked
- 2 tsp minced garlic
- 2 tsp dried oregano
- 1 tsp imalayan pink salt
- 1 tsp pepper
Soup Base
- 264 g carrots diced
- 260 g red onion chopped
- 226 g tuscan kale chopped
- 680 g diced tomatoes diced
- 240 g cannellini beans drained and rinsed
- 2 cloves garlic
- 2 tsp fennel
- 1.5 tsp chili flakes
- 2 tsp olive oil
- 2 tsp pepper
- 2 tsp himalayan pink salt
- 3 cups organic vegetable broth
Instructions
Prepare the tenderloin
- Preheat oven to 375 degrees. Mix the minced garlic, oregano, salt, and pepper in a bowl until well mixed. In a baking dish, make a small slit down the center of the tenderloin and rub it into the top and sides of the meat. Cook for 45 minutes.
Prepare vegetables
- While your meat is cooking, dice the tomatoes, carrots, red onion, and garlic. Remove the kale leaves from the stalk and veins and chop. Drain and rinse the cannellini beans.
Prepare soup base
- In a large stockpot, heat olive oil until hot. Stir in onions, carrots, fennel, chili flakes, garlic, salt, pepper until softened (6-8 minutes).
- Stir in beans, diced tomatoes, vegetable stock and let simmer on medium heat for about 10-15 min or until carrots are soft.
- When tenderloin is done, remove from oven and slice into chunks. Add to the soup base and stir in. Stir in kale and continue to cook on medium heat for 3 min (just long enough to soften kale). Don't overcook the kale! 🙂
- Remove from heat, allow to cool for about 5-10 minutes and enjoy!
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