Sweet Potato, Kale & White Bean Soup

• 1 Tablespoon Grapeseed Oil
• 1 whole Medium Sweet Potato, Chopped Into 1/2" Cubes, Peel On
• 1 whole Medium Sized Yellow Onion, Diced
• 1 quart Chicken Broth
• 1/2 cups White Wine
• 1 can (15 Oz. Size) White Beans (or Cannellini Beans), Drained And Rinsed
• 1 teaspoon Dried Oregano
• 1/4 teaspoons Thyme
• 1 head Red Or Green Kale, Stems Discarded, Leaves Roughly Chopped
• 1 dash Kosher Salt To Taste
• 1 pinch Ground Black Pepper To Taste

1. In a large pot, heat the grapeseed oil over medium high and add the sweet potato. Saute the sweet potato, stirring constantly for about 5 minutes before adding the onion. Saute about 8 minutes then add a splash of chicken broth to help steam the sweet potato and onion (the chicken broth should sizzle when it hits the pot). Continue cooking until sweet potato is softened but still al dente, another 5 minutes or so.
2. Add all of the chicken broth, white wine, cannellini beans and the oregano and thyme. Stir well and bring to a boil. Reduce heat to medium low and simmer covered about 10 minutes. Add the chopped kale leaves, stir, cover again and cook another 5 minutes until kale leaves are softened. Taste the soup and add salt and ground black pepper to taste.

grapeseed oil, sweet potato, onion, chicken broth, white wine, white beans, oregano, ubc, red, kosher salt, ground black pepper

Taken from tastykitchen.com/recipes/soups/sweet-potato-kale-white-bean-soup/ (may not work)