Spicy Sweet Potato Kale Cannellini Soup

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 3 pounds sweet potatoes (about 5 medium), cubed
• 2 medium Granny Smith apples, peeled and chopped
• 1 teaspoon honey
• 1 teaspoon rubbed sage
• 3/4 to 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cans (14-1/2 ounces each) vegetable broth
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 3 cups chopped fresh kale
• 1/2 cup heavy whipping cream
• Optional toppings: Olive oil, giardiniera and shredded Parmesan cheese

1. In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 25-30 minutes.
2. Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender; return to pan. Add beans and kale; cook, uncovered, over medium heat until kale is tender, 10-15 minutes, stirring occasionally. Stir in cream. Serve with toppings as desired.

olive oil, onion, garlic, sweet potatoes, apples, honey, sage, red pepper, salt, pepper, vegetable broth, cannellini beans, fresh kale, heavy whipping cream, olive oil

Taken from www.tasteofhome.com/recipes/spicy-sweet-potato-kale-cannellini-soup/ (may not work)