2 Servings

30 minutes

Ingredients

5 cups Vegetable Broth, Low Sodium (divided)

½ White Onion (large, chopped)

2 Garlic (cloves, minced)

2 tsps Herbes de Provence

2 Sweet Potato (large, cut into cubes)

1 ¾ cups Cannellini Beans (drained, rinsed)

4 cups Kale Leaves (chopped) Sea Salt & Black Pepper (to taste)

Direction

1. Heat a large pot over medium heat and add a splash of vegetable broth. Once hot add the onion and sauté for about five minutes, until softened. Add the garlic and herbes de provence and cook for one minute, until fragrant.
2. Add the sweet potato, beans, and remaining vegetable broth and bring to a boil. Reduce the heat to low and simmer, covered, for about 15 minutes, until the potato is softened.
3. Add the kale and cook for an additional five minutes. Season with salt and pepper. Divide evenly between bowls, and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving is equal to approximately 1 1/2 cups.

Additional Toppings: Top with fresh herbs such as parsley