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.
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