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Spicy Sweet Potato Kale Cannellini Soup

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
  • Total Time
    Prep: 25 min. Cook: 40 min.
  • Makes
    12 servings (3 quarts)


  • 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


  • 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
1 cup: 250 calories, 6g fat (3g saturated fat), 14mg cholesterol, 615mg sodium, 44g carbohydrate (16g sugars, 7g fiber), 5g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

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