Spicy Sweet Potato Kale Cannellini Soup Recipe: How to Make It
This cross between a soup and a stew fits the meatless Monday bill quite nicely. It warms you right up, and satisfies without leaving you overstuffed.—Marybeth Mank, Mesquite, Texas
Keywords
- sweet potato kale white bean soup
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Colander
- Can opener
- Ladle
- Mixing bowl
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 pounds sweet potatoes (about 5 medium), cubed
- 2 medium Granny Smith apples, peeled and chopped
- 1 teaspoon honey
- 1 teaspoon rubbed sage
- 3/4 to 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cans (14-1/2 ounces each) vegetable broth
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 3 cups chopped fresh kale
- 1/2 cup heavy whipping cream
- Optional toppings: Olive oil, giardiniera and shredded Parmesan cheese
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