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