Kale, Sweet Potato and White Bean Soup


  • 1 Tablespoon olive oil
  • 2 large shallots, chopped
  • 1 medium sweet potato, peeled and chopped into ½-inch cubes
  • 2 garlic cloves, chopped
  • 1 teaspoon ground sweet paprika
  • ½ teaspoon ground coriander
  • 4 cups chicken or vegetable broth
  • 1 (15 ounces) can cannellini beans, drained and rinsed
  • A few pinches cayenne pepper
  • 1 head kale, stems removed, leaves chopped
  • Salt and pepper, to taste


  1. In a large pot, heat olive oil over medium heat. Add shallots and sauté for about a minute.
  2. Add sweet potato, garlic, paprika and coriander. Sauté, stirring consistently for a few minutes.
  3. Add broth, cannellini beans and cayenne pepper. Bring to a boil. Reduce heat to low and simmer covered for about 20 minutes.
  4. Add kale leaves, and season with salt and pepper. Cover, and cook on low for another 15 minutes.
  5. Taste the soup and add additional salt and pepper, if needed.

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