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
Ingredients
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
Instructions
1In 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.
2Puree 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.
