Ingredients
- 2 Tbsp olive oil
- 1 onion small, finely chopped
- 6 cloves garlic minced
- 2 leeks white and green parts, rinsed and chopped
- 1/2 bunch kale washed and torn
- 1/2 bunch escarole washed and torn
- 1 15 oz. can Cannellini beans no-salt added, rinsed and drained
- 1 sweet potato small (OR 2 cups of butternut squash), peeled and chopped into cubes
- 8 cups broth vegetable or chicken
- 2 sprigs rosemary fresh
- 2 sprigs thyme fresh
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
Servings:
Instructions
- Preheat oven to 325. Place chopped sweet potato/butternut squash in a shallow roasting pan that has been sprayed with olive oil (via oil mister). Drizzle with olive oil, sprinkle with sea salt. Roast for about 20 minutes until soft.
- Heat olive oil in a heavy large pot over medium heat. Add the onion, garlic and leeks and saute until the onions are translucent and fragrant.
- Add the kale and saute´ about 2 minutes. Add the escarole and saute´ another 2 minutes until the kale and escarole are both wilted. Add a pinch of salt.
- Add the broth, and beans and cover and simmer until the beans are heated through, about 5 minutes.
- Add the roasted sweet potato/butternut squash. Season with rosemary and thyme, salt and pepper, to taste.
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