pork-zuppa

Winter Best Food

Pork Zuppa

This rich Italian soup, made with ground pork, potatoes and kale is sure to satisfy. Using a slow cooker makes this low-calorie recipe easy to execute.

Ingredients

  • 1 pound ground pork
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 4 cups reduced-sodium chicken broth
  • 12 ounces tiny red new potatoes, each cut into 8 pieces
  • 1 (12 ounce) can fat-free evaporated milk
  • 2 tablespoons cornstarch
  • 2 cups chopped fresh kale

Directions

  1. In a large skillet, cook pork, onion and garlic over medium heat until meat is browned and onion is tender; drain off fat. Return meat mixture to skillet; add oregano, salt and crushed red pepper. Cook for 1 minute more. Transfer to a 3 1/2- or 4-quart slow cooker. Add broth and potatoes.

  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. In a small bowl combine evaporated milk and cornstarch until smooth; stir into cooker. Stir in kale. Cover and cook for 30 to 60 minutes more or until bubbly around the edge of the cooker. If desired, sprinkle with additional crushed red pepper.