Portugese Bean, Kale & Sweet Potato Soup

Photo: ebelle

This meatless version of a traditional Portugese soup is based on ChefMD.com recipe. Traditional recipes use smoked, spicy linguica sausage. For a heartier soup, add 1 cup chopped lean ham or sliced turkey sausage.

Yield: 4 servings
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  • 1-2 tablespoon(s) olive oil
  • 1 cup(s) onion, chopped (1 medium)
  • 3 cup(s) low-sodium chicken broth
  • 2 cup(s) sweet potato (1 medium or butternut squash)
  • 1 cup(s) orcchiette, uncooked ( or other small pasta)
  • 14 ounce(s) can diced tomatoes, undrained
  • 14 ounce(s) can cannellini beans, undrained
  • 4 cup(s) kale, sliced (chard or other greens)
  • 1 teaspoon(s) paprika (or red pepper flakes, to taste)
  • 1 tablespoon(s) balsamic vinegar
  • 1 tablespoon(s) honey
  • 1/4-1/2 teaspoon(s) ground white pepper (to taste)


  1. Heat a large saucepan over medium-high heat. Cook onion in oil until softened.

  2. Peel sweet potato if desired. Cut into 1/2" chunks. Add broth,sweet potato, and pasta. Bring to a boil over high heat, reduce heat and simmer uncovered 10-15 minutes until potatoes and pasta are nearly cooked.

  3. Stir in tomatoes, beans, and greens. Return to a simmer and cook until sweet potatoes and greens are tender.

  4. Stir in paprika (or red pepper flakes), vinegar, honey, and pepper. Keep warm until ready to serve.

  5. Reheats well. Leftover soup may be covered and refrigerated up to three days or frozen up to three months.
May 2013

This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.

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