Recipe: Sweet Potato, Kale, & White Bean Soup

Yep, it’s May, and it’s still cold in Milwaukee, so I’m craving veggie-loaded soups! Honestly, though, it could be the middle of a hot summer and I still love a good soup.

This soup is another great “in between” season soup. It’s hardy enough for a chilly day, but still has a little springy vibe with the rosemary. Also, I should note—the rosemary is MUST for this soup! It’s so so good with the creaminess of the white beans and the natural sweetness of the sweet potato.

I hope you enjoy this soup as much as I do!

Ingredients

• 1 tbsp olive oil

• 1/2 medium red onion, chopped

• 1 medium carrot, chopped

• 2 small sweet potatoes, chopped

• 1 medium red bell pepper, hollowed out and chopped

• 3 cloves garlic, minced

• 1 tbsp rosemary, finely chopped

• 2 cans cooked cannelini beans, drained and rinsed

• 4 cups vegetable broth

• 4 cups kale, chopped 

• 2 tbsp lemon juice

• pinch red chili pepper flakes

Instructions

• Heat oil in a large pot over medium heat. Add onion and cook for about 5 minutes, or until they are translucent. 

• Add the carrots and sweet potatoes and cook for 5 minutes. Stir in bell pepper and cook for another 3 minutes, or until the vegetables start to soften. Add garlic and rosemary and cook for 1 minute. 

• Add the cannelini beans and broth and bring to a boil. Once the soup is boiling, spoon 2 cups of the soup into a blender. Blend for 1-2 minutes, or until the mixture is almost completely smooth. 

• Pour the blended mixture back into the pot. Add kale and lemon juice, and simmer for 5 minutes. 

• Spoon soup into individual bowls. Top each bowl with red chili pepper flakes. Enjoy!