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 amped up 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 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
- 1 Parmigiano Reggiano rind
- 4 cloves garlic, finely chopped
- 2 large sweet potatoes, chopped
- sea salt, to taste
- pepper, to taste
- 2 (32 oz.) boxes vegetable broth, *add a little extra broth if desired
- 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. Add the Parm rind and garlic.
- Place the sweet potatoes in the pot, season with salt and pepper. Cook covered for 3-5 minutes.
- Add the remaining ingredients.
- Set temperature on medium-high heat for 2 hours or low heat for 2+ hours.
- Ladle soup into bowls and top with whole grain crostini and fresh grated cheese.
