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Sweet Potato, Kale and White Bean Soup

January 7, 2014

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Like clockwork, I get the itch to make homemade soup every year in January. Maybe it’s the cold weather or maybe it’s my body’s way of convincing me to start a much needed detox after the holidays. Whatever it is, soup is one craving I won’t kick to the curb.

This year I’m starting soup season off with one of my favorites, white bean and kale soup. To mix things up and to bulk it up a bit so I stay full longer, I added some chopped sweet potatoes to this batch.

This soup is vegetarian, but if you want to add more protein, I suggested throwing in some chopped chicken sausage or keeping it vegetarian by adding slices of tofu! 


  • 2 tbsp. extra virgin olive oil
  • 1 yellow onion, diced
  • 2 large carrots, chopped into 1-inch pieces
  • ¼ tsp. cayenne pepper
  • ½ tsp. paprika
  • 1 garlic clove, minced
  • 1 sweet potato, chopped into 1-inch pieces
  • 1 can (15 oz) White Beans
  • 2 cups vegetable broth
  • 2 cups water
  • 5 or 6 large kale leaves, stems removed and torn into 1 inch pieces
  • Salt and pepper


  1. In a large soup pot, heat the olive oil then add the onions and carrots. Sauté for about 5 minutes or until onions are translucent. Add the garlic and cook for another minute.
  2. Season with cayenne, paprika, salt, and pepper, and then add the sweet potatoes.
  3. Stir until all vegetables are coated with spices, then pour in the vegetable broth and water.
  4. Add the kale, and beans then cover and cook for about 15 minutes or until kale is wilted and sweet potatoes are easily pierced with a fork.
  5. Serve with a sprinkle of freshly grated parmesan.