Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • 2 carrots, (peeled and chopped)
  • 1 medium sweet potato, (peeled and cubed)
  • 1 yellow onion, (chopped)
  • 2 ribs celery, (chopped)
  • 4 cloves garlic
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried sage
  • 1 qt. vegetable broth (4 cups)
  • 28 oz cans white kidney beans (4 cups), (drained and rinsed)
  • 14 oz can crushed tomatoes
  • 2 cups kale, (chopped)
  • Salt & pepper to taste

Instruction

  • Heat the olive oil in a large sauce pan over medium high heat. Add the carrots, sweet potato, onion, and celery. Sauté for about 10 minutes until the vegetables soften.
  • Add the garlic, bay leaf, red pepper flakes, basil, and sage and cook for about another 2 minutes until the spices become fragrant.
  • Add the broth and use a wooden spoon to scrape all the brown bits off the bottom of the pan. Add the beans, and tomatoes. Cover and let simmer for 15 minutes.
  • Add the kale and stir to incorporate it, simmer for another 5 minutes until the kale wilts. Adjust seasoning as needed, then serve hot with some crusty bread. Yum!