Sweet potato, kale & white bean soup
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
1
kale
1 head
vegetable broth
946.35 ml
white wine
120 ml
canned white cannellini beans
425.24 g
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:
Carbs
42 g
Fat
4 g
Protein
9 g
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