Tuscan Navy Bean And Tomato Soup With Kale - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, diced
3 garlic cloves, coarsly chopped
1/2 kg ground pork
1 1/4 liters chicken broth
1 (796 ml) can diced tomatoes
1 (540 ml) can navy beans
1/4 teaspoon nutmeg
salt (to taste)
pepper (to taste)
2 cups packed chopped fresh kale

Preparation

Heat olive oil in a large pot over medium-high heat. Add onion and garlic, stirring occasionally.
Add ground pork and stir to break up pork. Cook until pork is half done (3-5 mins).
Add broth, beans, tomatoes, nutmeg, salt and pepper. Stir to combine.
Bring to a boil. Reduce heat and simmer for 10 minutes.
Remove from heat, add kale and stir. Let sit a few minutes, then serve!