Garlicky Broth With Kale and Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This Tuscan-style soup brims with chunks of sweet potatoes and leaves of kale, both of which contain potent antioxidants and help boost your immunity. Don't worry about the garlic, it mellows with cooking. From Natural Health magazine October 2000 issue, in a great collection about what to eat when you have a cold or think you (or someone you love) are getting a cold. See also Vitamins ABC Soup from the same article. Love both of these. Ingredients:
2 1/2 teaspoons extra virgin olive oil |
1 large onion, chopped |
3 1/2 teaspoons dried italian herb seasoning |
6 cups vegetable broth |
2 (15 ounce) cans cannellini beans, drained and rinsed |
1 lb sweet potato, scrubbed and diced |
4 ounces kale, tough stems removed, leaves coarsely chopped (about 4 cups) |
12 medium garlic cloves, minced |
salt |
ground black pepper |
Directions:
1. Heat oil in soup pot over medium heat. Add onion and Italian herb seasoning; saute until onion is 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 simmering soup base. Simmer until sweet potatoes and greens are tender, 15 to 20 minutes. Season with salt & pepper to taste. Serve.
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