1. Pat pork dry with a paper towel and season with salt and pepper. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat until just smoking. Add pork and cook, stirring occasionally, until well browned, 6 to 8 minutes. Transfer to a plate and set aside.

2. Reduce heat to medium and add remaining 1 teaspoon oil and onion to now-empty pot. Season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and tomato paste and cook, stirring constantly, for 1 minute. Add broth and water, scraping up any browned bits with a wooden spoon. Stir in kale, rice, and pork and bring to a simmer.

3. Reduce heat to medium-low and partially cover pot. Cook, stirring occasionally, until rice is just tender, 12 to 15 minutes; season with salt and pepper to taste. Ladle soup into bowls, sprinkle evenly with cheese, and serve.

Source: Hannaford fresh Magazine, January - February 2018