Curried White Bean and Kale Soup

• 1 Tbsp olive oil
• 1 onion, halved and thinly sliced
• 1 bunch kale, chopped
• 1 garnet yam or sweet potato, peeled and diced
• 1 Tbsp paprika (regular or smoked according to your preference)
• 1 Tbsp curry powder
• 1 bay leaf
• 4 cup (or more) low-sodium vegetable broth
• 2 -15 oz. cans small white beans, rinsed and drained, divided
• 2 Tbsp red wine vinegar

Heat oil in large pot over medium heat. Add onion and cook until caramelized, stirring occasionally. Add kale and cook until wilted. Stir in yam or sweet potato, paprika, curry powder and bay leaf; cook until spices become more fragrant, about a minute. Add broth and bring to simmer. Cook 30 minutes or until kale and sweet potato are tender. Purée 1 can beans with 3/4 cup water in a blender or food processor. Add purée and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Remove bay leaf and taste for seasoning. Add salt and pepper as needed. Sprinkle each serving with more paprika if you want. Try adding some barley to the finished soup to make it more of a meal!