How to make Escarole, Kale, and Sweet Potato Soup
Cooler weather calls for warm comfort food. On a chilly day, our family’s favorite meal is anything made easy in one 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. Protein add-ins like tofu, eggs, chicken, or mini-meatballs provide a nice balance of flavors and satiety to an easy family meal.
8-10 servings / 1 cup per serving
- 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 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: tofu, eggs, chicken or mini-meatballs
- Warm olive oil in a medium soup pot. Add the Parm rind and garlic.
- Place the sweet potatoes in the pot, season with salt and pepper. Cook 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.