Provider Farm

From our fields, for your family

Escarole and sweet potato soup

This is a classic Italian way to serve escarole, braised with white beans in a soup. Add some sweet potatoes because why not? they are nourishing and delicious.So good and warming for fall days.
  • 1 Parmigiano Reggiano rind
  • 4 cloves garlic, finely chopped
  • 2  sweet potatoes, chopped
  • sea salt to taste
  • pepper to taste
  • 8 cups chicken broth, low-sodium or vegetable broth if preferrred
  • 4 cups escarole, chopped
  • 1 can cannellini beans, drained and rinsed
  • 1 pound Italian sausage (optional)

Drizzle olive oil in pot. Add sweet potatoes and cook until the start to brown and soften. Add garlic and cook until fragrant. Add broth and Parmesan rind.
Bring to a boil and cook on low until potatoes start to soften. Add beans. If using sausage, add cooked sausage. Add escarole. Cook until escarole is cooked through and flavors meld. Season with salt and pepper to taste. Remove rind. Serve with toasted bread on top and a sprinkle of Parmesan if desired.