Ingredients
Prepare the Pork
-
Olive oil 45.0 ml
-
Ground pork 1.0 kg
Prepare the Vegetables
-
Garlic clove, minced 8.0 each
-
Yellow Onion, small dice 1.0 each
-
Medium carrots, small dice 2.0 each
-
Celery stalks, sliced 2.0 each
-
Bay leaves 3.0 each
-
Oregano, dried 1.0 g
-
Thyme, dried 1.0 g
-
Crushed red pepper 1.0 g
-
Nutmeg, grated, as needed 1.0 pinch
-
Tomatoes, peeled, whole 2.0 cans (470 g)
Finish the Soup
-
Kosher salt and black pepper to taste
-
Chopped kale, stems removed 540.0 g
-
Apple cider vinegar 30.0 ml
-
Lentils, drained 2.0 cans (470 g)
-
Olive oil, as needed
-
Shredded parmesan cheese, for garnish
-
Parsley, chopped, as needed
Preparation
-
Prepare the Pork
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the pork and cook, breaking up with a wooden spoon, until browned.
-
Prepare the Vegetables
- Add the onion, carrots, celery and garlic along with the dried seasonings and continue to cook until the onions are soft and translucent, about 5 minutes, while scraping up any browned bits from the bottom of the pan.
- Add the cans of tomatoes, breaking up into small pieces with the spoon.
-
Finish the Soup
- Add the kale, Knorr® Liquid Concentrated Base Chicken, vinegar, salt and pepper and bring to a boil.
- Add the lentils, return the soup to a boil, then reduce the heat and simmer gently for 25-30 minutes.
- Remove the bay leaves. Season to taste with salt and pepper.
- Serve in bowls, drizzle with olive oil, and top with Parmesan cheese and chopped parsley.