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Sweet Potato Kale Soup
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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 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).
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |