Recently I've been trying to cut back on certain high caloric foods. Soups are not something that I'm particularly fond of, but they happen to be an easy way to incorporate lots of veggies and healthy proteins, such as lean meats and beans so I've been trying to add some more soups to our weekly menu. I found a similar recipe to this in Martha Stewart's recipes and thought that sweet potato seemed like a great alternative to the typical white potato in soups. I changed a few things and this is what I came up with. It ended up working out quite well. We will be repeating it, probably even after I've given up on my mission to cut calories.. er... I mean, I'll be making it forever because I'm going to eat healthy for the rest of my life. Yeah. That's it. Definitely...
But seriously, try the soup. It's good.
Kale and Sweet Potato soup
1 small onion, chopped
2 cloves of garlic, chopped
Salt
2 cans of cannellini beans, drained
2 tablespoons olive oil
2 small green onions, rinsed, white and light-green parts thinly sliced
2 large sweet potato/yams, peeled and cut into 1/2-inch cubes
1 bunch kale, (3/4 pound) washed and chopped
6 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
1/2 teaspoon freshly ground black pepper
2 cloves of garlic, chopped
Salt
2 cans of cannellini beans, drained
2 tablespoons olive oil
2 small green onions, rinsed, white and light-green parts thinly sliced
2 large sweet potato/yams, peeled and cut into 1/2-inch cubes
1 bunch kale, (3/4 pound) washed and chopped
6 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
1/2 teaspoon freshly ground black pepper
pinch of dried rosemary or a tablespoon of chopped fresh rosemary
In a large soup pot saute the green onions, garlic, onion and kale, until the kale wilts slightly. Add the beans, sweet potato, rosemary and chicken broth. Bring to a boil, then simmer until the sweet potato is fork-tender. Salt and pepper to taste.
