Kale, Sweet Potato and White Bean Soup |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Clean Start by Terry Walters (CPL 641.563WAL) Ingredients:
1 yellow onion, small, diced |
2 tablespoons fresh ginger, grated |
1 tablespoon extra virgin olive oil |
3 stalks celery, diced |
1 large sweet potato, peeled and diced |
3 cups great northern beans, cooked and rinsed |
3 tablespoons mirin |
1 bunch kale, chopped |
2 cups vegetable stock (or more) |
1 pinch ground nutmeg |
salt and pepper |
gomashio |
Directions:
1. In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.
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