This healthy 30 Minute Tuscan White Bean and Kale Soup is so easy to make! It's a warm and comforting vegetarian meal.
2 tablespoons olive oil
2 medium sweet potatoes, cut into ½-inch pieces
1 medium onion
4 ribs celery
3 cloves garlic
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon salt
⅛ teaspoon black pepper
2 (15 ounces each) cans cannellini beans, rinsed and drained
4 cups low sodium vegetable broth
1 medium bunch kale, removed from tough stems and chopped (about 4 packed cups)
Heat olive oil in a large Dutch oven or pot over medium heat. Add the sweet potatoes, onion, and celery and cook, stirring often, for 5 minutes. Add the garlic, rosemary, thyme, salt, and pepper and cook for 30 seconds. Stir in the cannellini beans and broth.
Increase the heat to high and bring to a boil. Cover, reduce heat to a medium simmer, and cook until sweet potatoes are softened, about 8 minutes. Stir in the kale and cook until wilted, about 2 minutes. Serve.
Recipe by Kristine's Kitchen at https://kristineskitchenblog.com/30-minute-tuscan-white-bean-and-kale-soup/