Sweet Potato and White Bean Soup
Ingredients:
- 2 Tbsp. olive oil
- 1 med.onion, finely chopped
- 3 garlic cloves, minced
- 3 lbs. sweet potatoes (about 5 medium), cubed
- 2 medium Granny Smith apples, peeled and chopped
- 1 tsp. honey
- 1 tsp. rubbed sage
- 3/4 -1 tsp. crushed red pepper flakes
- 1/2 tsp. salt
- ¼ tsp. pepper
- 3 14 1/2 oz. cans vegetable broth
- 2 15 oz. cans cannellini beans, rinsed and drained
- 3 cups chopped fresh kale
- 1/2 cup heavy whipping cream
- For topping shredded Parmesan cheese
Directions:
- In a 6-quart stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6 to 8 minutes.
- Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil.
- Reduce heat and simmer, covered, until potatoes are tender, 25 to 30 minutes.
- Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender. Return to pan.
- Add beans and kale and cook, uncovered, over medium heat until kale is tender, 10 to 15 minutes, stirring occasionally.
- Stir in cream. Serve with shredded Parmesan cheese.
