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, TX
PREP: 25 MIN. • COOK: 40 MIN. • MAKES: 12 SERVINGS (3 QUARTS)
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 or white kidney beans, rinsed and drained
3 cups chopped fresh kale
1/2 cup heavy whipping cream
Optional toppings: olive oil, giardiniera and shredded Parmesan cheese
1. In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, for 25-30 minutes or until the potatoes are tender.
2. Puree 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 10-15 minutes or until kale is tender, stirring occasionally. Stir in cream. Serve with toppings as desired.