Kale, Sweet Potato & Bean Soup

Yes, I am on a soup kick!  I am in love with this soup that was inspired by Food Wanderings. I substituted the russet potato for a sweet potato, which provides much more nutrition.  I have been trying to incorporate as many vegetables as possible into our meals and find that soup provides me with the easiest method of doing that.  Plus, it has been "cold" (anything in the 50s is cold to me), which makes the soup extra yummy in my belly!  It has also been fun to expose my fiance to different things he is not used to eating.  He is in shock he has not had meat in several days and is still satisfied!  Enjoy!

Ingredients:


1 bunch kale, cut ribs and stems out and coarsely chop2 15oz cans of white kidney beans, rinsed and drained1 large sweet potato, peeled and diced1 large onion, diced4 garlic cloves, minced2 medium carrots, cut into small pieces2 celery ribs, diced2 medium tomatoes, cut into small pieces1 8oz can of tomato paste2 tablespoons olive or canola oilblack pepper to taste½ cup chopped parsley6-8 cups or more low sodium vegetable broth

Directions:

Sauté onions and garlic in oil over low/medium heat and stir occasionally until onions are translucent. Add the celery, potato, and carrots and continue sautéing for a few minutes longer until they are semi soft (al dente). Add the kale and sauté for couple minutes further. Add fresh tomatoes and tomato paste and cook for a couple minutes. Add the beans, vegetable broth or water, parsley, thyme and salt and pepper to taste. Bring to a boil and reduce to low/medium and cook partially covered for about 35 minutes or until potatoes and vegetables are fork tender.  Stir occasionally.