Directions 6 steps | 35 Minutes
Measure and prep all ingredients.
In a large pot over medium heat, heat the olive oil. Add the onion and garlic and cook until softened, about 3-5 minutes.
Add the sweet potatoes, kale, bay leaf, red pepper flakes, oregano and vegetable broth.
Raise the heat to high and bring the soup to a boil.
Once the soup reaches a boil, lower the heat to medium and add the beans and cook until all the vegetables are tender, about 20-30 minutes. Season to taste with salt and pepper.
Ladle into bowls, top with freshly grated Parmesan and parsley. Serve hot with freshly toasted bread. Enjoy!