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Spicy Sweet Potato Kale Cannellini Soup

Total Time

Prep: 25 min. Cook: 40 min.

Makes

12 servings (3 quarts)

This cross between a soup and a stew fits the meatless Monday bill quite nicely. It warms you right up, and satisfies without leaving you overstuffed.—Marybeth Mank, Mesquite, Texas
Spicy Sweet Potato Kale Cannellini Soup Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 3 pounds sweet potatoes (about 5 medium), cubed
  • 2 medium Granny Smith apples, peeled and chopped
  • 1 teaspoon honey
  • 1 teaspoon rubbed sage
  • 3/4 to 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cans (14-1/2 ounces each) vegetable broth
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 3 cups chopped fresh kale
  • 1/2 cup heavy whipping cream
  • Optional toppings: Olive oil, giardiniera and shredded Parmesan cheese

Directions

  1. In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 25-30 minutes.
  2. Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender; return to pan. Add beans and kale; cook, uncovered, over medium heat until kale is tender, 10-15 minutes, stirring occasionally. Stir in cream. Serve with toppings as desired.

Nutrition Facts

1 cup: 250 calories, 6g fat (3g saturated fat), 14mg cholesterol, 615mg sodium, 44g carbohydrate (16g sugars, 7g fiber), 5g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

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