Escarole, Kale, and Sweet Potato Crock-Pot Soup

How to make Escarole, Kale, and Sweet Potato Crock-Pot Soup

Cooler weather calls for warm comfort food.  On a chilly day, our family’s favorite meal is anything made in the crock-pot.  I took traditional escarole and bean soup and increased its nutrient power by adding 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.  For those that like a little more protein in their meals, I also added lean Italian turkey sausage.  The turkey sausage provides a nice balance of flavors and satiety to an easy family meal.

Gluten Free


10-12 servings / 8 ounces

  • 1 tablespoon extra virgin olive oil
  • 1 Parmigiano Reggiano rind
  • 2 cloves garlic, finely chopped
  • 2 large sweet potatoes, chopped
  • sea salt, to taste
  • pepper, to taste
  • 2 (32 oz.) boxes organic vegetable broth
  • 4 cups escarole, chopped
  • 4 cups kale, chopped
  • 1 (15.5 oz.) can cannellini beans, drained and rinsed
  • 1 lb. Italian turkey sausage (optional)


  1. Drizzle olive oil on the bottom of a warm crock-pot. Add the Parm rind and garlic.
  2. Place the sweet potatoes in the crock-pot, season with salt and pepper.
  3. Add the remaining ingredients.
  4. Set crock-pot on high heat for 4 hours or low heat for 6+ hours.
  5. Ladle soup into bowls and top with whole grain crostini.

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