Tuscan Kale Soup

Carmen Mbwana

1 lb ground pork ground turkey or chopped chicken thighs boneless skinless)
1 onion rough chopped
3-4 stalks of celery rough chopped
3-4 carrots rough chopped
3-4 cloves garlic minced
3 TBSP + 1 tsp herbs de Provence can substitute with Italian Seasoning
1 tsp smoked paprika
1 tsp parsley
1 tsp oregano
2 bay leaves
Pepper & Salt to taste
4 cups broth vegetable, scrap broth or chicken broth
2 15.5oz cans great northern beans-rinsed and drained (or 2-3 cups cooked dried beans)
1 13.5oz can full fat coconut milk
1 Lemon zested and juiced
1 bunch Tuscan kale chopped
optional: crushed red pepper, chopped potatoes (golden or japanese sweet potatoes work best), cubed butternut squash, zucchini, any veggies (even frozen works!)

In a large pot or dutch oven, saute ground pork (or turkey) with 1 tsp herbs de provence and smoked paprika.
Half way through cooking add onion, celery and carrots. Saute until onions are slightly translucent, then add the garlic.
Add beans, rest of seasonings (herbs de provence, oregano, parsley, salt & pepper, bay leaves) and broth. Stir (If adding potatoes or butternut squash add them now-cook until soft).
Bring to a boil then simmer for 10 mins. Add kale, can of coconut milk and lemon zest/juice. Stir and simmer for another 10 mins
Serve alone, with rice or crusty sourdough bread

To take the flavor to the next level and for immunity support, add fresh minced ginger & turmeric.