I stumbled upon this healthy winter soup recipe years ago while my kids were growing up. Jam packed with high antioxidant, immune building ingredients, I decided to give it a go. Surprisingly, they loved it! My daughters have added this recipe to their list of favorite winter soups and still make it to this day (and so do I). In fact, my new guest blogging spot inspired me to whip up a pot this week.
It’s easy to vary the ingredients for the vegan/vegetarian minded or add chicken for the family member who needs more protein. You’ll need a large soup pot (6 quart size) as the recipe makes about 10-12 servings of soup. Not to worry if you are only cooking for a few. The soup freezes well and tastes even better when reheated.
- 2-3 tablespoons olive oil
- 1 onion – chopped
- 6 teaspoons of Italian seasoning
- 8 cups vegetable or chicken broth
- 2 – 3 cups of sweet potatoes – cubed
- 1 head of kale or collard greens – stemmed and chopped coarsely
- 2 cans of cannellini beans – rinsed and drained
- 12 cloves garlic – chopped finely or grated
- salt and pepper to taste
- In large stock pot, saute chopped onion in olive oil
- Stir in Italian seasoning
- Pour in chicken/vegetable broth and bring to a boil
- Add sweet potato and reduce to simmer
- Add chopped kale/collard
- Stir in cannellini beans and garlic
- Continue to simmer about 10 minutes
Approximate cooking time is 45 minutes. It’s great served with french bread or over steamed brown rice. A sweet, spicy soup that’s perfect to bring to work the following day. In fact, I’ve found the flavor improves after sitting in the fridge overnight.
Take care of yourselves this winter and enjoy!