The more I cook, the more I am into making leftovers into soup.
I didn't have the soffritto trifecta of celery, carrot & onion on hand with which to start this soup, but it still turned out nicely.
This time I had half a roast pork tenderloin leftover as the hubs was 3,000 miles away with his family, and I had already made 2 meals out of the first half.
So, soup it is!
I started by sautéing half a leftover leek in some bacon fat and olive oil (also leftovers from making the Linguine w/ Clams, Leeks & Bacon) with the stems of the kale with a pinch of salt.
Halfway thru the wilting process I added 2 cloves of garlic, minced.
Chop the kale leaves into manageable pieces and add to the pan with a splash of white wine.
Add the lid to wilt.
While the kale is wilting I purée one can of white beans with some chicken stock. If you prefer, keep your beans whole. I like how puréeing them thickens the whole soup.
Add the beans and season with salt and an optional tsp of ground rosemary.
(My pork tenderloin had been cooked with rosemary and sage, so I did not add extra to the soup, fearing it would overwhelm the final product.)
Cover everything with chicken stock, add a hearty handful of grated parmigiano reggiano, and bring to a simmer.
I dice up the leftover pork (note it is nice and pink in the middle) and keep it wrapped in the fridge to add a little bit per portion once the soup has already been reheated. That way the pork does not get overcooked or tough. Instead the heat from the soup warms each bite thru while maintaining its tender texture.
The bacon from the beginning adds a background of smokiness, the leeks add sweetness, the beans protein and body, the kale is a superfood, and the tender bites of pork are always a treat.
I love making Leftover Soup!