2 1/2 tsp. extra-virgin olive oil
1 large onion, chopped
3 1/2 tsp. dried Italian herb seasoning *I left out and used a little onion powder
6 cups vegetable broth
2 (15 oz) cans cannellini beans, drained and rinsed
1 lb sweet potatoes, scrubbed and diced
4 oz. kale, tough stems removed, chopped coursely (about 4 cups)
12 garlic cloves (I've added a few more but it's up to your taste) * I used 3 large cloves
salt and pepper to taste
1. Heat oil in soup pot over medium heat. Add onion and Italia herb seasoning; saute until
onions are soft and golden, about 6 minutes
2. Stir in broth, beans, sweet potatoes, and kale; bring just to a boil. Reduce heat to low
and simmer for 10 minutes.
3. Add garlic to simmer soup base. Simmer until sweet potatoes and greens are tender.
About 15 - 20 minutes. Season with salt and pepper to taste. *I used an immersion blender and pureed 1/2 the soup
Yield: 6 servings (1 1/2 cup each)
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