Spicy Sweet Potato Kale Cannellini Soup Recipes

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SPICY SWEET POTATO KALE CANNELLINI SOUP



Spicy Sweet Potato Kale Cannellini Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

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

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 25-30 minutes., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender; return to pan. Add beans and kale; cook, uncovered, over medium heat until kale is tender, 10-15 minutes, stirring occasionally. Stir in cream. Serve with toppings as desired.

Nutrition Facts : Calories 250 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 615mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges

SWEET POTATO AND KALE SOUP



Sweet Potato and Kale Soup image

Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon salt
¾ teaspoon curry powder
¾ teaspoon ground coriander
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups vegetable broth
4 cups chopped kale
1 (15.5 ounce) can chickpeas, drained
1 cup canned coconut milk

Steps:

  • Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
  • Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.7 g, Fat 14 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 7.9 g, Sodium 969.6 mg, Sugar 6 g

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP



Savory Kale, Cannellini Bean, and Potato Soup image

I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!

Provided by Chris&Kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 onion, diced
¾ cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
½ teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
  • Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g

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