kale + white bean soup

**makes 6-8 servings

Ingredients

1 19oz can white kidney beans
1 onion diced
3 cloves garlic minced
2 C shredded purple kale
1 900ml box vegetable broth
2 1/2 C water
1 peeled + cubed sweet potato
1 tsp salt
1 tsp pepper

A super savoury soup that is full of fresh plant based ingredients. Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, salt + pepper and sauté for 5 minutes stirring frequently.

Add the veg stock, water, sweet potatoes, and beans to the pot. Bring to a boil and cook for 20 minutes on medium heat, stirring often.

Add the chopped kale and cook for another 5 minutes.

Serve while hot with some toasted bread. Will keep in the fridge for up to one week.