TSS Thanksgiving: Feel-Good Recipe Inspiration

Recipe: Sweet Potato Kale and White Bean Soup


  • 2 tablespoons olive oil

  • 1/2 cup yellow onion, diced

  • 1 pound sweet potatoes, cut into 1/2-inch cubes

  • 2 tablespoons garlic, minced

  • 1 teaspoon Italian seasoning

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 2 cups kale, stems removed and leaves roughly chopped

  • 2 (15-ounce) cans cannellini beans, drained and rinsed

  • 2 (13-ounce) cans unsweetened coconut milk

  • 2 cups vegetable broth

  • 1 tablespoon chives, chopped, for garnish


STEP ONE: Heat the olive oil in a large pot over medium-high heat. Add the onion and sweet potatoes. Cook for 5 minutes, stirring frequently until the potatoes begin to soften.

STEP TWO: Add the garlic, Italian seasoning, salt, and pepper. Continue cooking for an additional 1 minute.

STEP THREE: Add the kale. Stir to combine and cook 3 minutes (until kale is slightly wilted).

STEP FOUR: Stir in the cannellini beans, coconut milk and vegetable broth. Bring just to a boil then reduce the heat to low. Simmer for 5 minutes, stirring occasionally until slightly thickened and heated through. Adjust seasoning to taste, sprinkle with chives, and serve hot.

Get cooking!


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