Sweet Potato and Kale Soup

INGREDIENTS

  • 1 medium onion, chopped
  • 8 garlic cloves, minced
  • 7 ounces fresh kale, stems removed and chopped
  • 2½ lbs sweet potatoes, peeled and cubed
  • 2 carrots, peeled and chopped
  • 3, 14-oz cans cannellini beans, drained and rinsed
  • 2 tsp olive oil
  • 3-4 pints chicken stock (use vegetable broth for vegetarian soup)
  • 3 tsp za’atar (or Italian seasoning, or any soup seasoning blend you like)
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • Optional: Cooked, shredded chicken meat

INSTRUCTIONS

  • Warm olive oil in soup pot over medium heat; saute onions and garlic until onions are tender
  • Add kale, sweet potatoes, carrots, beans (and chicken) and mix
  • Add stock to cover all ingredients (or more if you like a thinner soup)
  • Add salt and pepper. Stir
  • Bring to boil and immediately reduce to simmer and cover. Let summer for 25-30 minutes. Adjust seasoning to taste
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