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Kale & Sweet Potato Soup


  • 2 1/2 tsp extra-virgin olive oil
  • 1 lb sweet potatoes, scrubbed and diced
  • 1 large onion
  • 4 oz kale, tough stems removed, leaves chopped coarsely (about 4 cups)
  • 3 1/2 tsp dried Italian herb seasoning
  • 8 cups vegetable broth
  • 2, 15 oz cans cannellini beans, drained and rinsed minced
  • 12 medium cloves garlic
  • sea salt & black pepper


1. Heat oil in medium-sized pot over medium heat. Add onion and Italian herb seasoning. Sauté onion for about 6 minutes or until it is soft and golden.

2. Stir in broth, beans, sweet potatoes and bring to a boil. Then reduce heat to low and simmer for 10 minutes. Add garlic to simmering soup base. Simmer for 15 to 20 minutes or until sweet potatoes are tender.

3. Add kale for the last 10 minutes. Season with salt and pepper, as desired. Serves 6.

Adapted from Holly Hill Farm

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