Sweet Potato White Bean Soup Recipes

CURRIED SWEET POTATO AND WHITE BEAN SOUP

Curried Sweet Potato and White Bean Soup image

This is a great Autumn (or winter) soup. It's sweet and tasty but also has texture and substance added by the beans. Serves well with some naan bread on the side.

Provided by kelly in TO

Categories Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups sweet potatoes
4 1/2 cups vegetable stock or 4 1/2 cups chicken stock
3 1/4 cups canned white beans
1 teaspoon curry powder
salt and pepper
2 tablespoons parsley or 2 tablespoons coriander leaves

Steps:

Peel and chop the sweet potato into cubes.
Put in pan and add boiling stock.
Add salt and pepper to taste.
Cover and bring to boil
Simmer for 15 minutes or until the sweet potato is soft
Drain and wash beans.
Add half the beans to the soup.
Add curry powder and stir well.
Blend in batches.
Return to pan and add the remaining white beans.
Add more salt, pepper or curry powder to taste.
Garnish with a dollop of yogurt and some parsley or coriander leaves.

Nutrition Facts : Calories 365.8, Fat 0.8, SaturatedFat 0.2, Sodium 85.1, Carbohydrate 73.9, Fiber 14.4, Sugar 5.6, Protein 17.7

KALE, WHITE BEAN, AND SWEET POTATO SOUP

Kale, White Bean, and Sweet Potato Soup image

For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

1/2 cup dried cannellini beans
2 sprigs fresh rosemary
1 small onion, cut into quarters
1 head garlic
Salt
1/2 cup tubetti (small tube-shaped pasta)
1 tablespoons olive oil
2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
1 sweet potato, peeled and cut into 1/2-inch cubes
1 bunch kale (3/4 pound)
6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 teaspoon freshly ground black pepper

Steps:

Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.

Nutrition Facts : Calories 472 g, Fat 4 g, Fiber 5 g, Protein 17 g, Sodium 726 g

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