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Sweet Potato Kale Soup

4 ounces fresh kale
1 large onion, chopped
3-1/2 teaspoons Italian seasoning
2 teaspoons olive oil
3 cans (14-1/2 ounces each) vegetable broth
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 pound sweet potatoes, peeled and cubed
12 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Cut out and discard the thick vein from each kale leaf. Coarsely chop
kale; set aside. In a large saucepan or Dutch oven, saute onion

Printed from tasteofhome.com Jul 25, 2008

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Sweet Potato Kale Soup cont.

and Italian seasoning in oil until onion is tender. Stir in the
broth, beans, sweet potatoes and kale. Bring to a boil. Reduce heat;
simmer, uncovered for 10 minutes. Stir in the garlic, salt and
pepper. Simmer 10-15 minutes longer or until potatoes are tender.

Yield: 8 servings (2 quarts).