Sopa toscana de feijão-branco

Ingredientes

• 2 tablespoons olive oil
• 2 medium sweet potatoes (cut into 1/2-inch pieces)
• 1 medium onion
• 4 ribs celery
• 3 cloves garlic
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cans (15 ounces each) cannellini beans (rinsed and drained)
• 4 cups low sodium vegetable broth
• 1 medium bunch kale (removed from tough stems and chopped (about 4 packed cups))

Modo de preparo

1. 1

   Heat olive oil in a large Dutch oven or pot over medium heat. Add the sweet potatoes, onion, and celery and cook, stirring often, for 5 minutes. Add the garlic, rosemary, thyme, salt, and pepper and cook for 30 seconds. Stir in the cannellini beans and broth.

2. 2

   Increase the heat to high and bring to a boil. Cover, reduce heat to a medium simmer, and cook until sweet potatoes are softened, about 8 minutes. Stir in the kale and cook until wilted, about 2 minutes. Serve.