Spicy Sweet Potato Kale Cannellini Stoup

1. 1

   Heat oil in a Dutch oven over medium high heat; add onions and cook, stirring occasionally, 2-3 minutes. Add garlic and cook for 3-4 minutes longer, or just until onions just start to turn translucent. Add salt, pepper, pepper flakes and sage; cook for 2-3 minutes more.

2. 2

   Add sweet potatoes, apples and vegetable stock to pan. Reduce heat to medium; cover and simmer for 25-30 minutes, or until potatoes are very soft. Process until smooth using immersion blender, regular blender or food processor. (If using regular blender or food processor, return stoup to pan.)

3. 3

   Add cream, cannellini beans and kale; simmer uncovered over medium heat until stoup is heated through and kale is wilted, about 10-15 minutes. Ladle stoup into serving bowls, drizzle with extra virgin olive oil, top with 1-2 tablespoons giardiniera and shredded cheese.

4. 4

   Serve hot bowlfuls of this stoup with a good crusty loaf of warm Italian bread or a cheese panini sandwich. If you wanted a bit of protein, top the stoup with fresh shrimp or chicken simply seasoned with salt, pepper, lemon juice and olive oil and then grilled until cooked through.

No additional tips available.