Ingredients
1 large onion, chopped3-1/2 teaspoons Italian seasoning2 teaspoons olive oil3 cans (14-1/2 ounces each) vegetable broth2 cans (15 ounces each) cannellini beans, rinsed and drained1 pound sweet potatoes, peeled and cubed5 cups chopped fresh kale12 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan or Dutch oven, saute onion and Italian seasoning in oil until onion is tender.
Stir in the broth, beans, sweet potatoes and kale. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until potatoes are tender.
