In a large dutch oven, heat the olive oil over medium-high heat. Place the chopped onions in dutch oven and cook until translucent, about 5 minutes. Add sweet potato cubes in the pot and cook until for about 8-10 minutes until slightly softened.
Cover the sweet potatoes with chicken stock and bring the mixture to a slow boil. Cook this mixture until potatoes are softened and easily mashed, about 15-20 minutes. After potatoes are cooked through, remove from heat and use a potato masher or hand blender to mash sweet potatoes, blending until smooth.
Place dutch oven back on stove top over medium-low heat. Add tomatoes, salt, pepper, Italian seasoning, red pepper flakes, and pasta to the sweet potato puree. Cook stew over medium-low heat uncovered for about 10-15 minutes or until the pasta is cooked al-dente, stirring occasionally. Add the kale/chard into the pot and let simmer until the greens are begin to wilt, about 2-3 minutes.
Transfer to soup bowls and serve topped with shredded Parmigiano Reggiano and toasted or crusty bread for dipping. Enjoy!
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