Kale, Sweet Potato and Bean Soup
–adapted from Clean Food by Terry Walters
This soup has somewhat of an unusual combination of flavors. It’s complex and packed with nutrients. And it’s a beautiful combination of colors. Kale, sweet potatoes and dried beans can all be found at our local markets. I use either locally grown Pinto Beans from Sungold Farm which are wonderfully creamy or Tarbais beans which are a large-ish white bean grown by Ayers Creek Farm. Cannelini, navy, lima or flageolet would all be good too.
½ a medium onion, diced
1 tablespoon ginger, grated finely (I use my microplane)
1-2 tablespoons olive oil or coconut oil
3 stalks celery, finely diced
1 large sweet potato, diced (about 3-4 cups)
3 cups cooked beans (Sungold Pinto, Ayers Creek Tarbais or Cannelini or Navy)
3 tablespoons mirin (Japanese Rice Wine—available at most grocery stores)
1 bunch kale, tough stems removed and sliced into ½-inch ribbons (I think dinosaur kale, also knows as Cavolo Nero or Tuscan Kale is best)
Bean cooking liquid and/or veggie bouillon broth (or stock of your choosing)
Croutons or toasted sunflower seeds for garnish (optiona
In a large soup pot heat the olive oil over medium-high heat. Add the onion and ginger and sauté for a few minutes until the onion softens. Add celery and cook for a few more minutes. Then add sweet potatoes, beans, mirin and stir well. Add the kale and enough bean-cooking liquid and broth to cover the veggies by about ½-inch. If your broth isn’t salty add 1 teaspoon of salt. Bring to a boil then reduce to a simmer and cook for 20-25 minutes, covered until the sweet potatoes are tender. Adjust seasoning with salt and pepper. Serve garnished with croutons, toasted sunflower seeds and a sprinkling of nutmeg.