Escarole, Kale, and Sweet Potato Soup

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.

Gluten Free


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


  1. Warm olive oil in a medium soup pot. Add the Parm rind and garlic.
  2. Place the sweet potatoes in the pot, season with salt and pepper. Cook for 3-5 minutes.
  3. Add the remaining ingredients.
  4. Set temperature on medium-high heat for 2 hours or low heat for 2+ hours.
  5. Ladle soup into bowls and top with whole grain crostini and fresh grated cheese.

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