Sweet Potato Kale Soup
4 ounces fresh kale
1 large onion, chopped
3-1/2 teaspoons Italian seasoning
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 (optional)
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 water 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 (optional) and pepper. Simmer 10-15
minutes longer or until potatoes are tender.
Yield: 8 servings (2 quarts).
