Sweet Potato, Kale, and White Bean Soup

Another fantastic way to use your box’s sweet potatoes and peppers is to make a deliciously creamy soup. This recipe is not only comforting for a cool night in but also vegan and gluten-free.

Photo and recipe originally published as Sweet Potato, Kale, and White Bean Soup by alena menko.

We edited the recipe a bit to fit our seasonal offerings, but are always grateful to original content creators. Visit their site for more photos and details on preparation for this recipe.

Sweet Potato, Kale, and White Bean Soup

prep time: 5 min
cook time: 20 min

Ingredients

1 tbsp olive oil or avocado oil

½ medium red onion, chopped

1 medium carrot, chopped

2 small sweet potatoes, chopped

1 medium pepper, hollowed out and chopped

3 cloves garlic, minced

1 tbsp rosemary, finely chopped

2 cans cooked cannellini beans, drained and rinsed

4 cups vegetable broth

4 cups kale, chopped

2 tbsp lemon juice

pinch red chili pepper flakes, for garnish

Preparation

1. Heat oil in a large pot over medium heat. Add onion and cook for about 5 minutes, or until they are translucent.

2. Add the carrots and sweet potatoes and cook for 5 minutes. Stir in bell pepper and cook for another 3 minutes, or until the vegetables start to soften. Add garlic and rosemary and cook for 1 minute.

3. Add the cannellini beans and broth and bring to a boil. Once the soup is boiling, spoon 2 cups of the soup into a blender. Blend for 1-2 minutes, or until the mixture is almost completely smooth.

4. Pour the blended mixture back into the pot. Add kale and lemon juice, and simmer for 5 minutes.

5. Spoon soup into individual bowls. Top each bowl with red chili pepper flakes.

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