Best Spicy Sweet Potato Kale Cannellini Soup Recipes

SPICY SWEET POTATO KALE CANNELLINI SOUP

Spicy Sweet Potato Kale Cannellini Soup image

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

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

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

Steps:

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., 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 : Calories 250 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 615mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges

SPICY SWEET POTATO KALE CANNELLINI SOUP RECIPE | TASTE OF HOME

Spicy Sweet Potato Kale Cannellini Soup Recipe | Taste of Home image

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

Provided by @MakeItYours

Number Of Ingredients 15

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

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until potatoes are tender., 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 10-15 minutes or until kale is tender, stirring occasionally. Stir in cream. Serve with toppings as desired.