Winter Minestrone Soup with Sweet Potatoes and Kale
By: Barb Biagioli
Loaded with vitamins and fiber from seasonal vegetables, a perfect soup for the chilly winter months! A heartier, healthier take on a winter classic.
Winter Minestrone Soup with Sweet Potatoes and Kale Recipe
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serving: 6 - 8
INGREDIENTS
1 tbsp avocado oil
1 yellow onion
1 red onion
2 leeks
1 celery
3 carrots
4 garlic cloves
1 tsp oregano
1 tsp thyme
1 tsp rosemary
1 bay leaf
1 tbsp tomato paste
3 cups sweet potato, cubed
1 cup cannellini beans, cooked
1 cup French lentils, cooked
2 cans diced tomatoes
8 cups vegetable stock
3 tsp Himalayan salt
3 cups lacinato kale, chopped
INSTRUCTIONS
1. Prep all the base veggies for the soup – chop/dice the onion, leeks, celery, carrots and mince the garlic. In a large Dutch oven pot, begin to sauté until translucent.
2. Add the spices and tomato paste to the pot and combine until aromatic. Then add the sweet potato, cannellini beans and lentils. Add salt!
3. Next, add the diced tomatoes and stock to the pot. Combine all ingredients, other than the kale, and bring the pot to a simmer. Cover the pot, keeping the lid just slightly cracked and let the soup simmer for 20 minutes, giving a stir every few minutes.
4. Once everything has cooked, adjust for taste – add spices or salt. Add the kale to the soup and place the lid on the pot. Let the kale cooked down. Add a drizzle of olive oil and pepper over top. Sometimes I like to add a squeeze of lemon here!
5. Ladle the soup into bowls and top with non-fortified nutritional yeast or high-quality, raw Parmesan cheese!
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