Kale and Cannellini Bean Soup

PREP: Rinse and wash the produce. Dice the onion, slice the celery and carrots in ¼ inch rounds, drain and rinse the beans, mince the garlic, chop the kale into 1 inch ribbons. Peel and dice the sweet potato.

Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened, stirring occasionally, about 5 minutes. Add the beans and 6 cups water to the pot and cook for 10 minutes.

Strain out 1.5 cups of the beans and vegetables with minimal liquid, set aside.

Carefully pour the remaining broth into a blender and blend until you have a smooth consistency. Depending on the size of your blender, you may have to do this in two batches. Set aside blended mixture.

In the same soup pot, heat 2 tablespoons of olive oil over medium-low heat. Add the garlic, cook for 2 minutes and then add the kale, bean puree and sweet potato. Bring to a boil, then cover and reduce heat to low until potato is tender, about 15 minutes.

To serve, spoon soup into bowls and top with reserved beans and vegetables. Add salt and pepper to taste, and enjoy!