Recipe: Sweet Potato Kale and White Bean Soup
Ingredients
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
Preparation
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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Comments
This soup is as good as Megan says it is. Absolutely fantastic. Definitely add a good amount of parmesan cheese on top before eating!
Thank you Megan for sharing this nutritious warming recipe. I usually make a red lentil and carrot soup and sometimes throw in some kale from the garden. But I found a tin of white beans in the press and I must use them in your soup. As the weather in Ireland has been quite mild until yesterday, we are due snow! So many thanks for sharing this and it will be nourishing after a good workout.