Best 2 Kale Sweet Potato And White Bean Soup Recipes

Indulge in a symphony of flavors with our Kale, Sweet Potato, and White Bean Soup – a culinary creation that harmonizes the earthy notes of kale, the natural sweetness of roasted sweet potatoes, and the creamy texture of white beans. This delectable soup is not only a feast for the taste buds but also a nourishing treat for the body. Our collection of recipes offers variations to suit diverse dietary preferences, including a vegan option that caters to plant-based lifestyles. Each recipe provides step-by-step instructions, ensuring a seamless cooking experience, regardless of your culinary expertise. Whether you prefer a hearty bowl on a chilly evening or a refreshing lunch on a sunny day, our Kale, Sweet Potato, and White Bean Soup is guaranteed to tantalize your palate and leave you craving more.

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KALE, WHITE BEAN, AND SWEET POTATO SOUP

Kale, White Bean, and Sweet Potato Soup image

For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

1/2 cup dried cannellini beans
2 sprigs fresh rosemary
1 small onion, cut into quarters
1 head garlic
Salt
1/2 cup tubetti (small tube-shaped pasta)
1 tablespoons olive oil
2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
1 sweet potato, peeled and cut into 1/2-inch cubes
1 bunch kale (3/4 pound)
6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 teaspoon freshly ground black pepper

Steps:

Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.

Nutrition Facts : Calories 472 g, Fat 4 g, Fiber 5 g, Protein 17 g, Sodium 726 g

KALE, SWEET POTATO AND WHITE BEAN SOUP

Kale, Sweet Potato and White Bean Soup image

Make and share this Kale, Sweet Potato and White Bean Soup recipe from Food.com.

Provided by Lelandra

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 yellow onion, small, diced
2 tablespoons fresh ginger, grated
1 tablespoon extra virgin olive oil
3 stalks celery, diced
1 large sweet potato, peeled and diced
3 cups great northern beans, cooked and rinsed
3 tablespoons mirin
1 bunch kale, chopped
2 cups vegetable stock (or more)
1 pinch ground nutmeg
salt and pepper
gomashio

Steps:

In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.

Tips:

Use fresh, seasonal vegetables: This will ensure that your soup is packed with flavor and nutrients.
Don't be afraid to experiment with different ingredients: There are many different ways to make kale, sweet potato, and white bean soup, so feel free to add or omit ingredients to suit your taste.
Make a big batch of soup and freeze it for later: This is a great way to have a healthy and delicious meal on hand whenever you need it.
Serve the soup with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Kale, sweet potato, and white bean soup is a delicious, healthy, and easy-to-make meal that is perfect for a cold winter day. It is packed with vitamins, minerals, and fiber, and it is also a good source of protein. This soup is also very versatile, and it can be easily customized to suit your taste. So next time you are looking for a quick and easy meal that is both healthy and delicious, give this kale, sweet potato, and white bean soup a try.