Sweet Potato, Kale & White Bean Soup

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

You need the ingredients below to cook it

  • grapeseed oil

    grapeseed oil

    grapeseed oil

    1 Tbsp

  • sweet potato

    sweet potato

    sweet potato, peel on, chopped into ½” cubes

    1 medium

  • onion

    onion

    yellow onion, diced

    1 item

  • kale

    kale

    red kale, stems removed, leaves chopped

    1 head

  • chicken broth

    chicken broth

    chicken broth (or vegetable broth)

    946.353 milliliters

  • white wine

    white wine

    white wine (I used chardonnay)

    120 milliliters

  • cannellini beans

    cannellini beans

    can cannellini beans

    425.243 grams

  • oregano

    oregano

    dried Oregano

    1 teaspoon

  • thyme

    thyme

    Thyme

    0.25 teaspoons

  • salt & ground pepper

    salt & ground pepper

    Salt & ground black pepper

    4 servings

Instructions

Let's follow the instructions for cooking it

In 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. Add 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. Add 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.