Kale, Sweet Potato And Pasta Soup
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:at least 6 to 8 servings (3 quarts)
- 1pound kale, mustard greens, collards or turnip greens (12 cups lightly packed)
- 12cups pork or chicken stock, or a 50-50 mixture of stock and water
- 2sweet potatoes (1 pound), peeled and cut into ½-inch dice (about 3½ cups)
- 1½teaspoons salt (more or less depending on the saltiness of the stock)
- ¾cup small pasta (pastina, tubettini or small bow tie)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
213 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 12 grams protein; 1005 milligrams sodium
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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- Step 1
Cut the stems of the kale or other greens into ½-inch pieces and the leaves into 1½-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
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Cooking Notes
Anika
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.
LeslieJ
Followed suggestions, still boring. May add a can of white beans to the leftovers.
sah
I followed the other commenter and roasted sweet potatoes, garlic and shallot before adding the broth. I used homemade beef broth and orzo. It was hecking good.
Jeremy
Added onion and garlic up front, plus some fresh herbs from the garden with the broth. Also added the paprika as noted by other commenter. Turned out amazing. Used a bunch of homegrown collards and it was fantastic
Anika
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.
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