Spicy Pork, Squash & White Bean Soup

Pork, Soup

Approx: 700 calories per serving

Ingredients

  • 10 oz. ground pork
  • 1.25 cups Cannellini Beans
  • 3 Cloves minced garlic
  • 2 oz. Lacinato Kale
  • 1 Butternut Squash
  • Juice of 1/2 Lemon
  • 1 Red Onion
  • 1 Bunch Sage
  • .5 tsp Ground Turmeric
  • .5 tsp Ground Nutmeg
  • .5 tsp Ground Cardamom
  • 1 tsp all-purpose flour
  • .5 tsp Ras El Hanout

Directions

  1. Halve the squash lengthwise, then remove & discard the pulp
  2. Small dice the squash and onion
  3. Remove and discard kale stems; thinly slice the leaves
  4. Drain and rinse the beans
  5. In a large pan or pot, heat 2 tsp olive oil until hot; add the squash
  6. Season with salt & pepper; cook for 6-8 minutes until lightly browned and slightly tender
  7. Add the onion and garlic; season with salt & pepper and cook 2-3 minutes
  8. Add the pork, season with salt & pepper. Cook, frequently breaking the meat apart for 4-6 minutes until lightly browned and cooked through
  9. Add the Turmeric, Nutmeg, Cardamom, Flour and Ras El Hanout; stirring frequently for 30 seconds to 1 minute
  10. Add the kale; season with salt & pepper and cook for 1-2 minutes until leaves are wilted
  11. Add the beans & 3 cups of water: season with salt & pepper
  12. Heat until boiling on high. Once boiling, reduce heat to medium-high and simmer, stirring occasionally for 6-8 minutes.
  13. Mash approximately 1/4 of the cooked squash and turn off the heat.
  14. Stir in the juice of 2 lemon wedges: Season with salt & pepper