WINTER POTATO, WHITE BEAN & KALE SOUP

Another soup is born! I love soups...plus it's raining here today and I wanted something easy and warm. I've been on the computer most of the day too setting up my Instagram account and playing with my phone, linking everything together with social media. All that stuff takes time and I'm glad to be done with that. It's time well spent as it's a new experience for me...and your more than welcome to join me if you like to see what else is going on in my kitchen, as well as out and about in the big wide world. This was a perfect soup to accompany the weather and my geek day. It's also great for it's healing, relaxing, warming and flavorful qualities. All the vegetables and spices came together so well. The purplish hue of the broth comes from the purple sweet potato I used. With all this color, you know it's full of nutrients. The sweet potato and sun-dried tomatoes add a nice sweetness to the soup. If you can't find purple potatoes, you can sub with any color you can find. If you don't care for sweet potatoes, use Yukon gold, red or purple or blue potatoes. This is a perfect hearty and nutrient dense soup for those cool afternoon days and chilly nights. It was so good and filling! 

WINTER POTATO, WHITE BEAN & KALE SOUP

Ingredients

• 2 large sweet potatoes, diced (orange, purple, white or combo)
• 1 tablespoon grapeseed or olive oil OR 1/4 cup water
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
• small handful sun-dried tomatoes, chopped 
• 4 - 5 cups vegetable broth
• 2 teaspoons herbes de provence or thyme
• 3 or 4 handfuls kale, chopped (I used tuscan)
• 2 tablespoons nutritional yeast
• sea salt & fresh cracked pepper to taste

In large pot or dutch oven, heat oil/water over medium heat, add onion and saute for 5 minutes, until onion becomes translucent. Add garlic, sun-dried tomatoes and herbes de provence, saute 1 minute.

Add broth, potatoes, beans and kale, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes...just until potatoes are tender. Remove from heat add nutritional and give a good stir. 

Serve with crusty bread and a light dusting of  almond parmesan. 

Makes about 4 - 6 servings.

Notes: 

Use any potatoes you like, just use about 5 cups worth. Leave the skin on or remove it according to your preference. 

*Herbes de provence is a great herb blend for the pantry. I use them quite often in my soups, like this Parsnip & Split Soup and Chickpea Ratatouille. It won't go to waste if you love soups and cook often enough. And if you can't find it, the thyme is a great herb all by itself!

Recipe adapted from Elizabeth Antionette