Sweet Potato, Kale and White Bean Soup
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
- 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.
- Season with cayenne, paprika, salt, and pepper, and then add the sweet potatoes.
- Stir until all vegetables are coated with spices, then pour in the vegetable broth and water.
- 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.
- Serve with a sprinkle of freshly grated parmesan.