Best Sweet Potato White Bean Soup Recipes

KALE, WHITE BEAN, AND SWEET POTATO SOUP

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.

KALE, SWEET POTATO AND WHITE BEAN SOUP

Steps:

• In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.

CURRIED SWEET POTATO AND WHITE BEAN SOUP

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.

SWEET POTATO & WHITE BEAN SOUP

Steps:

• 1. In a large Dutch oven over medium high heat, add olive oil, onion, garlic and fresno. Cook until softened, about 3-5 minutes. Stir in the grated sweet potatoes, cook for 2-3 minutes. Add the vegetable stock. Cook for 30 minutes. Using an immersion blender, puree the vegetable mixture and stock until smooth. Season with salt and pepper to taste.
• 2. Stir in the almond butter to the pureed soup. Stir in the Swiss chard and white beans. The hot soup will wilt the Swiss chard.
• 3. Tip: Use your favorite nut butters to thicken soup and to also add a nutty flavor to the broth.

SWEET POTATO WHITE BEAN SOUP

Steps:

• In a large stockpot or Dutch oven, heat the olive oil over medium-low heat. Add the pancetta and cook, uncovered, for 20 to 30 minutes, or until the fat is rendered. Add the carrots, onion, fennel, garlic, beans, rosemary, salt, red pepper flakes, stock and 4 to 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 1 hour, uncovered, or until the beans are cooked al dente. Add the sweet potatoes and Parmesan cheese and simmer for about 20 minutes, or until the potatoes are tender and the beans are soft. Ladle 3 cups of the soup, both the solids and broth, into a food processor fitted with the metal blade and puree. Return to the pot and heat through. Season with additional salt if necessary