White Bean, Sweet Potato and Kale Soup adapted (slightly) from Vegetarian Times (Amanda Mauser) serves 6 1 tablespoon olive oil 1 small onion, halved and thinly sliced (1 cup) 3 cups coarsely chopped kale 1 small garnet sweet potato, peeled and diced (1 cup) 1 tablespoon smoked sweet paprika, plus more for garnish 1 tablespoon curry powder 1 bay leaf 4 cups (low-sodium) vegetable broth 2 15.5-ounce cans great Northern beans, drained and rinsed, divided 2 tablespoons red wine vinegar recommended: 1 tablespoon minced garlic Heat oil in a large saucepan/soup pot over medium heat. Add onion, and cook 5 minutes, stirring often. Add garlic and cook an additional 3-5 minutes, stirring often until onions are slightly caramelized. Add kale, and cook 4 to 5 minutes, or until wilted. Stir in yam, paprika, curry powder, and bay leaf; cook 1 minute more, or until fragrant. Add broth and bring to a simmer. Reduce heat to medium-low, and cook 30 minutes, or until kale and sweet potato are tender. Puree 1 cup beans with 3/4 cup water in blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper. Sprinkle each serving with paprika.
Posted on: Thu, 03 Oct 2013 00:44:22 +0000
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