2½ teaspoons extra-virgin olive oil1 pound sweet potatoes, scrubbed and diced1 large onion4 ounces kale, tough stems removed, leaves chopped coarsely (about 4 cups)3½ teaspoons dried Italian herb seasoning8 cups vegetable broth2, 15 ounce cans cannellini beans, drained and rinsed minced12 medium cloves garlic
Sea salt & black pepper
Heat oil in medium-sized pot over medium heat. Add onion and Italian herb seasoning. Sauté onion for about 6 minutes or until it is soft and golden.
Stir in broth, beans, sweet potatoes and bring to a boil. Then reduce heat to low and simmer for 10 minutes.
Add garlic to simmering soup base. Simmer for 15 to 20 minutes or until sweet potatoes are tender.
Add kale for the last 10 minutes. Season with salt and pepper, as desired.
Serves 6.
Adapted from Holly Hill Farm
·
This recipe was most recently featured in
Boston Organics Newsletter No. 50 of 2015.