Sweet Potato Kale Soup

A cozy fall soup made with sweet potatoes, kale, white beans, rosemary, and Parmesan. Perfect for a chilly afternoon.

By @loveandlemons

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tablespoons extra-virgin olive oil
• 0.5 medium yellow onion, chopped
• 2 celery ribs, chopped
• 1 medium sweet potato, cubed
• 1 pint cherry tomatoes
• 0.5 teaspoon sea salt
• 0 Freshly ground black pepper
• 4 cups vegetable broth
• 3 garlic cloves, grated
• 2 teaspoons chopped fresh rosemary leaves
• 1 Parmesan rind
• 14 ounce cannellini beans, drained and rinsed
• 0 Parmesan rind
• 2 cups chopped kale leaves
• 1 tablespoon balsamic vinegar
• 0 Freshly grated Parmesan cheese
• 0 Red pepper flakes

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, celery, sweet potato, tomatoes, salt, and several grinds of pepper and cook, stirring occasionally, for 6 to 8 minutes, or until softened.
3. Add the broth, garlic, rosemary, and Parmesan rind, if using.
4. Add the beans and simmer for 20 minutes.
5. Remove the Parmesan rind.
6. Add the kale and cook until wilted.
7. Add the vinegar and season to taste.
8. Serve with grated Parmesan and red pepper flakes, if desired.