Kale, Escarole, White Bean & Sweet Potato Soup

January 2, 2016


Having trouble getting your daily requirement of vegetables into your diet? Preparing soups is a great way to get in a few servings. Try this tasty kale and white bean soup. A big bowl of this hot meal will get you at least a couple of servings of your daily requirement. And, it's a great immune boosting recipe for the winter months. Remember, BeeFitters, food determines how we feel and heal! 


• 2 TBSP olive oil 
• 1 small finely chopped onion and carrot (optional) 
• 6 garlic cloves, minced 
• 2 leeks (white and light green parts) rinsed and chopped 
• 1/2 bunch of washed and torn kale 
• ½ bunch of washed and torn escarole 
• 1 (15-oz.) can no-salt-added Cannellini beans rinsed and drained 
• 1 small sweet potato OR 2 cups of butternut squash - peeled and chopped into small cubes 
• 8 cups vegetable/chicken broth 
• 2 fresh sprigs rosemary 
• 2 fresh thyme sprigs 
• 1/4 tsp salt 
• 1/4 tsp freshly ground black pepper

• Preheat oven to 325. Place chopped sweet potato/butternut squash in a shallow roasting pan that has been sprayed with olive oil (via oil mister). Drizzle with olive oil, sprinkle with sea salt. Roast for about 20 minutes until soft.

• Heat olive oil in a heavy large pot over medium heat. Add the onion, garlic and leeks and saute until the onions are translucent and fragrant.

• Add the kale and saute´ about 2 minutes. Add the escarole and saute´ another 2 minutes until the kale and escarole are both wilted. Add a pinch of salt.

• Add the broth, and beans and cover and simmer until the beans are heated through, about 5 minutes.

• Add the roasted sweet potato/butternut squash. Season with rosemary and thyme, salt and pepper, to taste.

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