1 large sweet potato (about 12 ounces), peeled and diced
2 small white potatoes, peeled and diced
4 cups water
3 1/2 cups chopped or torn kale (about 8 ounces)
1/2 pound green beans, cut into 1-inch pieces
2 15-ounce cans white beans, drained and rinsed
2 ounces grated or shaved Parmesan
Instructions
In a large soup pot, heat the olive oil over medium-high heat. Add the onion, basil, thyme, garlic, carrots and celery. Cook, stirring occasionally, about 7 minutes or until vegetables are soft.
Add the tomatoes, vegetable broth and sweet and white potatoes and the 4 cups of water; bring to a boil. Reduce heat and simmer 15 minutes. Stir in the kale, green beans and white beans and simmer another 15 minutes.
Serve topped with the Parmesan.
Originally Submitted
1/26/2011
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