Tuscan Navy Bean and Tomato Soup With Kale

• olive oil↗2 tablespoons
• onion↗1

  diced

• garlic cloves↗3

  coarsly chopped

• ground pork↗1⁄2 kg
• chicken broth↗1 1⁄4 liters
• diced tomatoes1 (796 ml) can
• navy beans↗1 (540 ml) can
• nutmeg↗1⁄4 teaspoon
• salt↗

  to taste

• pepper↗

  to taste

• packed chopped fresh kale2 cups

Step-by-step instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add onion and garlic, stirring occasionally.

2. 2

   Add ground pork and stir to break up pork. Cook until pork is half done (3-5 mins).

3. 3

   Add broth, beans, tomatoes, nutmeg, salt and pepper. Stir to combine.

4. 4

   Bring to a boil. Reduce heat and simmer for 10 minutes.

5. 5

   Remove from heat, add kale and stir. Let sit a few minutes, then serve!