Spicy Sweet Potato Kale Cannellini Stoup

By • January 8, 2015 0 Comments

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Spicy Sweet Potato Kale Cannellini Stoup


Author Notes: At this time of year, heartier food is called for to warm body and spirit. However, sometimes the same old beef stew or vegetable soup just doesn't sound good. If you started observing Meatless Mondays in the warm weather months, you'll need great recipes suitable for the cold weather months. This stoup - a cross between a stew and a soup - fits the bill quite nicely. Because this stoup is made with vegetables and very little cream, it is relatively low in calories and fat. The kale adds a ton of good nutrients, too. You will be satisfied with out feeling overstuffed.gr8chefmb

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Serves 4-6

  • 4 tablespoons Extra virgin olive oil PLUS extra, for drizzling
  • 1 Medium white onion, diced
  • 3 Cloves of garlic, minced
  • 1 tablespoon Coarse ground salt
  • 1 tablespoon Coarse ground black pepper
  • 1-1/2 teaspoons Red chili pepper flakes, or to taste
  • 1 tablespoon Honey, agave or brown sugar
  • 1-1/2 teaspoons Rubbed sage
  • 3 pounds Sweet potatoes, peeled and cut into 1" cubes
  • 2 Granny Smith apples, peeled/cored/diced
  • 6 cups Vegetable stock
  • 1/2 cup Heavy cream
  • 2 × 14.5-oz cans Cannellini beans, rinsed and drained
  • 3 cups Chopped fresh kale
  • 1/2 cup Giardineira, Italian pickled vegetable mix), chopped [garnish]
  • Shredded Parmigiana Reggiano Cheese [garnish]
  1. Heat oil in a Dutch oven over medium high heat; add onions and cook, stirring occasionally, 2-3 minutes. Add garlic and cook for 3-4 minutes longer, or just until onions just start to turn translucent. Add salt, pepper, pepper flakes and sage; cook for 2-3 minutes more.
  2. Add sweet potatoes, apples and vegetable stock to pan. Reduce heat to medium; cover and simmer for 25-30 minutes, or until potatoes are very soft. Process until smooth using immersion blender, regular blender or food processor. (If using regular blender or food processor, return stoup to pan.)
  3. Add cream, cannellini beans and kale; simmer uncovered over medium heat until stoup is heated through and kale is wilted, about 10-15 minutes. Ladle stoup into serving bowls, drizzle with extra virgin olive oil, top with 1-2 tablespoons giardiniera and shredded cheese.
  4. Serve hot bowlfuls of this stoup with a good crusty loaf of warm Italian bread or a cheese panini sandwich. If you wanted a bit of protein, top the stoup with fresh shrimp or chicken simply seasoned with salt, pepper, lemon juice and olive oil and then grilled until cooked through.

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