Ingredients
2 tbsp
extra virgin olive oil
1
large onion, chopped
4
garlic cloves, minced
1 cup(s)
diced sweet potato
4 cup(s)
chopped fresh kale, stems removed
1
bay leaf
1/4 tsp
red pepper flakes
1 tsp
dried oregano
6 cup(s)
vegetable broth
1
15.5 ounce can of cannellini beans
freshly grated Parmesan cheese, for topping
2 tbsp
chopped fresh parsley
toasted bread, to serve
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Directions 6 steps | 35 Minutes
Step 1
Measure and prep all ingredients.
Step 2
In a large pot over medium heat, heat the olive oil. Add the onion and garlic and cook until softened, about 3-5 minutes.
Step 3
Add the sweet potatoes, kale, bay leaf, red pepper flakes, oregano and vegetable broth.
Step 4
Raise the heat to high and bring the soup to a boil.
Step 5
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.
Step 6
Ladle into bowls, top with freshly grated Parmesan and parsley. Serve hot with freshly toasted bread. Enjoy!
Nutrition Per Serving
View All
CALORIES
246
FAT
7.5 g
PROTEIN
10 g
CARBS
36.8 g
FOOD FOR THOUGHT?
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