White Bean, Kale + Sweet Potato Soup (best.soup.ever.)

I’ve been keeping something from you all….I’ve mentioned it before, teasing you with stories of its glory amidst posts about other great (but not perfect, like this one) soup recipes. Remember? I always say “Mike and I have three favorite soup recipes for winter…” I’ve given you two of them—split pea and Moroccan chickpea stew—but now I’m finally ready to reveal the one and only white bean, kale and sweet potato soup! It is truly my favorite cold-weather dinner; Mike and I agree that it’s one of the most delicious things we’ve ever eaten from a bowl.

And, it’s super simple to boot. Wins all around.

White Bean, Kale, Sweet Potato Soup
1 onion
1 T olive oil
1 T Perfect Pinch Italian Seasoning (or your own mix of thyme, basil, parsley)
1 t salt
1 clove garlic
2 large sweet potatoes
3 large leaves of kale
1-2 cans of white beans, drained and rinsed
1.5 cartons vegetable stock

Directions:
Chop your onion. Pour olive oil in a large soup pot. Add onions, garlic and spices/salt and cook over medium heat until onions are translucent. Add your chopped sweet potatoes to the pot, and pour veggie stock into the pot. After about 5 minutes, add your chopped kale and white beans. Cook for about 15 minutes or until potatoes are tender.

Also note that this is the last you’ll see of fall backdrops. It’s beginning to look a lot like Christmas in this apartment, and I’m pretty stoked to take pictures of food in front of cute red and green backgrounds. :)

Happy soup weather!

(I’m submitting this recipe to Wellness Weekend and Healthy Vegan Friday!)

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