Sweet Potato and White Bean Soup

Sweet Potato and White Bean Soup

Ingredients:

• 2 Tbsp. olive oil
• 1 med.onion, finely chopped
• 3 garlic cloves, minced
• 3 lbs. sweet potatoes (about 5 medium), cubed
• 2 medium Granny Smith apples, peeled and chopped
• 1 tsp. honey
• 1 tsp. rubbed sage
• 3/4 -1 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• ¼ tsp. pepper
• 3 14 1/2 oz. cans vegetable broth
• 2 15 oz. cans cannellini beans, rinsed and drained
• 3 cups chopped fresh kale
• 1/2 cup heavy whipping cream
• For topping shredded Parmesan cheese

Directions:

1. In a 6-quart stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6 to 8 minutes.
2. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil.
3. Reduce heat and simmer, covered, until potatoes are tender, 25 to 30 minutes.
4. Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender. Return to pan.
5. Add beans and kale and cook, uncovered, over medium heat until kale is tender, 10 to 15 minutes, stirring occasionally.
6. Stir in cream. Serve with shredded Parmesan cheese.