
Sweet Potato, Kale & White Bean Soup
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Sweet Potato, Kale & White Bean Soup might be a recipe you should try. This recipe serves 4. One portion of this dish contains roughly 10g of protein, 4g of fat, and a total of 261 calories. For $1.81 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 2 people were impressed by this recipe. It works well as a reasonably priced hor d'oeuvre. Autumn will be even more special with this recipe. A mixture of white wine, cannellini beans, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 87%. Sweet Potato, Kale & White Bean Soup, Kale, White Bean, And Sweet Potato Soup, and Spiralized Sweet Potato, White Bean and Kale Bake are very similar to this recipe.
Ingredients

grapeseed oil
1 tablespoon

sweet potato
1 medium

onion
1

kale
1 head

chicken broth
1 quart

white wine
0.5 cup

cannellini beans
15 ounces

oregano
1 teaspoon

thyme
0.25 teaspoon

salt & ground pepper
4 servings
Cooking in Steps
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1In a large pot, heat the grapeseed oil over medium high and add the sweet potato. Saut the sweet potato, stirring consistently about 5 minutes before adding the onion. Saut about 8 minutes then add a splash of chicken broth to help steam the sweet potato and onion (the chicken broth should sizzle when it hits the pot). Continue cooking until sweet potato is softened but still al dente, another 5 minutes or so.
chicken broth
grape seed oil
sweet potato
onion
pot -
2Add all of the chicken broth, white wine, cannellini beans and the oregano and thyme. Stir well and bring to a boil. Reduce heat to medium low and simmer covered about 10 minutes.
cannellini beans
chicken broth
white wine
oregano
thyme
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3Add the chopped kale leaves, stir, cover again and cook another 5 minutes until kale leaves are softened. Taste the soup and add salt and ground black pepper to taste.
ground black pepper
kale
salt