Kale, Sweet Potato And Pasta Soup
Published April 20, 1993
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound kale, mustard greens, collards or turnip greens (12 cups lightly packed)
12 cups pork or chicken stock, or a 50-50 mixture of stock and water
2 sweet potatoes (1 pound), peeled and cut into ½-inch dice (about 3 ½ cups)
1 ½ teaspoons salt (more or less depending on the saltiness of the stock)
¾ cup small pasta (pastina, tubettini or small bow tie)
Nutritional analysis per serving (6 to 8 servings)
20 grams carbs; 97 calories; 1 gram fat; 4 grams fiber; 513 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the stems of the kale or other greens into ½-inch pieces and the leaves into 1 ½-inch pieces. Wash and drain greens, and place in a large stockpot with the stock and the sweet potatoes. Bring to a boil, add the salt, reduce heat, cover, and boil gently for 20 minutes.
- Step 2
Add the pasta, and cook, covered, for another 10 minutes. Serve.
Private Notes
Comments
Instead of putting the kale, potatoes and broth in together at the beginning, I put chopped onion, garlic, carrot and potatoes into some olive oil and let them roast in the pot. Then I added the broth and kale and let it all cook for a while. I felt like the soup needed some more flavor, so I added smoked paprika and a sprig of fresh rosemary. The sweetness of the potato and the bitterness of the kale balanced each other out nicely, and the starch in the potatoes helped thicken the broth.
Definitely use the recommendations - sauté onions, celery, carrots, chopped garlic and sweet potatoes, season with smoked paprika, salt, and pepper. Add Kale and sauté then add broth and rosemary sprig and simmer til veggies are cooked through. Add drained cannellini beans. Remove sprig. Delicious.
Followed suggestions and sautéed carrots, onion, and garlic in olive oil. Added sweet potatoes, stock, and a bouquet garni. Added pasta after about 10 min, then kale 5 min later. Just before serving stirred in some black beans sitting in the fridge. Delicious!
Followed suggestions, still boring. May add a can of white beans to the leftovers.