Just because it’s too cold for more outdoor farmer’s market, there’s no reason you can’t still eat things that are in season. Sweet potatoes and kale are two seasonal vegetables we love. Both are full of flavor and packed with nutrients like iron, calcium, and plenty of vitamins. Kale is delicious sauteed in broth and sweet potatoes are deliciously versatile, delicious boiled and mashed, roasted, and, of course, baked in mom’s famous pie. We love how this recipe from Taste of Home combines the two for a hearty soup that’s sure to get you through colds or just cold winter nights.
1 large onion, chopped
3-1/2 teaspoons Italian seasoning
2 teaspoons olive oil
3 cans (14-1/2 ounces each) vegetable broth
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 pound sweet potatoes, peeled and cubed
5 cups chopped fresh kale
12 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan or Dutch oven, saute onion and Italian seasoning in oil until onion is tender. Stir in the broth, beans, sweet potatoes and kale. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until potatoes are tender. Yield: 8 servings (2 quarts).