Sweet Potato, and Kale Soup

By dashy_65

Ingredients

• 2 tablespoons olive oil
• 4 cups chopped onion (about 2 large)
• 1 teaspoon salt, divided
• 1/2 teaspoon crushed red pepper
• 6 garlic cloves, thinly sliced
• 8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
• 5 cups water
• 4 cups fat-free, less-sodium chicken broth
• 1 (16-ounce) package prewashed torn kale
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Details

Servings 10
Adapted from find.myrecipes.com

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minutes. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.

Note: Can add 1 lb turkey italian sausage if desire.

254 cal, 8.2g fat, 34.8g carb, 6.9g fiber, 797mg sodium