Escarole, Kale, and Sweet Potato Crock-Pot Soup

This time of year brings cooler weather and warm comfort food.

This hearty soup recipe is just that.  I took traditional escarole and bean soup and increased its nutrient power by adding kale and sweet potatoes.  Sweet potatoes add fiber, calcium, and iron.  They also give us a boost of vitamins A and C, which is much needed during flu season.   Sweet potatoes may even help regulate blood sugar levels.  Kale is a great source of fiber, vitamins, and minerals that make this soup even more nutritious.  For those that like a little more protein in their meals, I also added lean Italian turkey sausage.  The turkey sausage provides a nice balance of flavors and satiety to an easy family meal.

Ingredients

(10-12 servings)

• 1 tablespoon extra virgin olive oil
• 1 Parmigiano reggiano rind
• 2 cloves garlic, finely chopped
• 2 large sweet potatoes, chopped
• sea salt, to taste
• pepper, to taste
• 2 (32 oz.) boxes organic chicken broth, low-sodium
• 4 cups escarole, chopped
• 4 cups kale, chopped
• 1 (15.5 oz.) can cannellini beans, drained and rinsed
• 1 pound Italian turkey sausage (optional)

Directions

1. Drizzle olive oil on the bottom of a warm crock-pot.  Add the parm rind and garlic.

2. Place the sweet potatoes in the crock-pot, season with salt and pepper.

3. Add the remaining ingredients.

4. Set crock-pot on high heat for 4 hours or low heat for 6+ hours.

5. Ladle soup into bowls and top with whole grain crostini.

Helen is the founder of Professional Nutrition Consulting and The 24_7 Dietitian app. She’s a mom of 5, contributor for the Huffington Post, triathlete, and chocolate lover. Helen is passionate about educating families on how to cook healthy meals and snacks at home. You can now receive Helen’s Personal Nutrition Coaching thru her 24_7 dietitian app-available on iOS and android. Go to www.pronutritionconsulting.com for more info.