How to make Escarole, Kale, and Sweet Potato Soup
Cooler weather is the perfect time for cozy comfort food. I’ve taken the classic escarole and bean soup and increased its nutritional value with the delicious addition of kale and sweet potatoes. Sweet potatoes add fiber, calcium, and iron. They also give us a boost of vitamins A and C, which is much needed during cold and flu season. Sweet potatoes may even help regulate blood sugar levels. Kale is a great source of fiber, vitamins, and minerals that make this soup even more nutritious. Protein add-ins like Italian sausage, eggs, chicken, or mini-meatballs provide a nice balance of flavors and satiety to an easy family meal.
Ingredients
8-10 servings / 1 cup per serving
- 1 tablespoon extra virgin olive oil
- 2 large sweet potatoes, chopped
- 4 cloves garlic, finely chopped
- 1 Parmigiano Reggiano rind
- 2 (32 oz.) boxes vegetable broth, *add more if desired
- sea, to taste
- pepper, to taste
- 4 cups escarole, chopped
- 4 cups kale, chopped
- 1 (15.5 oz.) can cannellini beans, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- *Add-in protein options: Italian sausage, tofu, eggs, chicken or mini-meatballs
Directions
- Warm olive oil over medium to low heat in a soup pot.
- Place the sweet potatoes in the pot, season with salt and pepper. Cook covered for 3-5 minutes.
- Add the Parm rind and garlic.
- Add the remaining ingredients.
- Set temperature on medium-high heat for 2 hours or low heat for 2+ hours.
- Remove Parm Rind.
- Add more broth if needed. Then, simmer on low for another 20-30 minutes.
- Ladle soup into bowls and top with whole grain crostini and fresh grated cheese.
