Sweet Potato, Kale & White Bean Soup

Name: Sweet Potato, Kale & White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp Grapeseed Oil (1 tablespoon grapeseed oil); 1 piece Sweet Potato (1 medium sweet potato, peel on, chopped into ½” cubes); 1 piece Yellow Onion (1 yellow onion, diced); 1 head Kale (1 head red kale, stems removed, leaves chopped); 1 quart Stock (1 quart chicken broth (or vegetable broth)); ½ cup Dry White Wine (½ cup white wine (I used chardonnay)); 15 oz Canned White Beans (1 can cannellini beans (15 ounces)); 1 tsp Dried Oregano (1 teaspoon dried Oregano); ¼ tsp Thyme (¼ teaspoon Thyme); 0 pieces Black Peppercorns (Salt & ground black pepper)

45 minItalian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1In 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.
2Add 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.
3Add 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.