Wednesday, December 9, 2009
Garlic Kale Sweet Potato Soup Recipe
This Garlic Kale Sweet Potato Soup Recipe was developed by the nutrition staff at Nutricare - St. Joseph Mercy Hospital in Ann Arbor, MI.
2 1/2 tsp. extra-virgin olive oil
1 large onion, chopped
3 1/2 tsp. dried Italian herb seasoning
6 cups vegetable broth
2 (15 oz) cans cannellini beans, drained and rinsed
1 lb sweet potatoes, scrubbed and diced
4 oz. kale, tough stems removed, chopped coursely (about 4 cups)
12 garlic cloves (I've added a few more but it's up to your taste)
salt and pepper to taste
1. Heat oil in soup pot over medium heat. Add onion and Italian herb seasoning; saute until
onions are soft and golden, about 6 minutes
2. Stir in broth, beans, sweet potatoes, and kale; bring just to a boil. Reduce heat to low
and simmer for 10 minutes.
3. Add garlic to simmer soup base. Simmer until sweet potatoes and greens are tender.
About 15 - 20 minutes. Season with salt and pepper to taste.
Yield: 6 servings (1 1/2 cup each)
It is scrumptious with these ingredients just as written. I know I'll be making this soup over and over and over again. In addition, this soup recipe is very adaptable so many other ingredients could be added, such as canned tomatoes, left-over rice, tofu, other vegetables, etc.
This recipe freezes well, so make up a double batch to have some delicious and healthy food ready for your own home-made and inexpensive "fast food".
Where kale is more than decoration on my plate!
Diana Dyer, MS, RD