Sweet potato, kale & white bean soup

Name: Sweet potato, kale & white bean soup
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp grapeseed oil; 1 medium sweet potato; 1 yellow onion; 1 head kale; 1 quart vegetable broth; 0.5 cup white wine; 15 ounces canned white cannellini beans; 1 tsp oregano; 0.25 tsps fresh thyme leaves; 4 servings black pepper

A delicious Sweet Potato, Kale & White Bean Soup recipe that is gluten-free, dairy-free, lacto-ovo vegetarian, and vegan. Perfect for autumn, this soup is a great source of vitamins and minerals. It works well as a reasonably priced appetizer and takes about 45 minutes to prepare.

Ingredients

grapeseed oil

1 Tbsp

sweet potato

1 medium

yellow onion

kale

1 head

vegetable broth

1 quart

white wine

0.5 cup

canned white cannellini beans

15 ounces

oregano

1 tsp

fresh thyme leaves

0.25 tsps

black pepper

4 servings

Method

In a large pot, heat the grapeseed oil over medium high and add the sweet potato. Saut the sweet potato, stirring consistently about 5 minutes before adding the onion. Saut about 8 minutes then add a splash of chicken broth to help steam the sweet potato and onion (the chicken broth should sizzle when it hits the pot). Continue cooking until sweet potato is softened but still al dente, another 5 minutes or so.
Add all of the chicken broth, white wine, cannellini beans and the oregano and thyme. Stir well and bring to a boil. Reduce heat to medium low and simmer covered about 10 minutes.
Add the chopped kale leaves, stir, cover again and cook another 5 minutes until kale leaves are softened. Taste the soup and add salt and ground black pepper to taste.

Nutrition:

261 kcal

Carbs

42 g

Fat

4 g

Protein

9 g

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