Canellini, Kale and Sweet Potato Soup

Let’s start the New Year right – here’s a great bean-green-grain recipe that can be a staple during a long winter. A heart-warming soup that Michael Pollan and Mark Bittman should be very OK with.

Cannellini, Kale and Sweet Potato Soup
1 purple Bermuda onion, chopped
2 cloves garlic, minced
1 quart chicken stock
2 cups water

1 cup dry white wine
1 15-oz can Cannellini beans
½ bunch kale (about 4-6 cups), chopped
1 medium sweet potato, cut into ½-inch cubes
½ cup Ditalini pasta

In a soup pot, sauté the onion in a bit of olive oil, until softened, about 5-8 minutes. Add the garlic and continue cooking a few more minutes until fragrant. Add the chicken stock, water, the wine, beans and the kale. Simmer 10 minutes.

Stir in the sweet potato and the pasta and cook another 10 minutes or so, just until the potato and the pasta are ad-dente. Salt and pepper to taste.