Sweet Potato, Kale & White Bean Soup

• grapeseed oil1 tablespoon
• sweet potato1 medium
• onion1
• kale1 head
• chicken broth1 quart
• white wine0.5 cup
• cannellini beans15 ounces
• oregano1 teaspoon
• thyme0.25 teaspoon
• salt & ground pepper4 servings

Instructions

1. 1

   In a large pot, heat the grapeseed oil over medium high and add the sweet potato.

2. 2

   Saut the sweet potato, stirring consistently about 5 minutes before adding the onion.

3. 3

   Saut about 8 minutes then add a splash of chicken broth to help steam the sweet potato and onion (the chicken broth should sizzle when it hits the pot).

4. 4

   Continue cooking until sweet potato is softened but still al dente, another 5 minutes or so.

5. 5

   Add all of the chicken broth, white wine, cannellini beans and the oregano and thyme.

6. 6

   Stir well and bring to a boil.

7. 7

   Reduce heat to medium low and simmer covered about 10 minutes.

8. 8

   Add the chopped kale leaves, stir, cover again and cook another 5 minutes until kale leaves are softened.

9. 9

   Taste the soup and add salt and ground black pepper to taste.