Soup is by far one of my favorite dishes to have for dinner. If you have the right recipe it’s enough to satisfy you without filling you up so much that you’re bloated before bed. The key is keeping it broth-based rather than cream-based, and loading it up with healthy veggies and beans, even meats like chorizo, ham and chicken are great additions. The moment I tasted this recipe I was instantly hooked, and I think you will be too.

Another bonus about making soup? There’s always leftovers. Divide into containers for lunch the next two days and buy a good loaf of bread, you’re set! Here’s how to make this yummy & hearty wine bean kale soup:

2 tbsp plus 1 tsp extra virgin olive oil
1/2 cup smoked diced ham
1/2 yellow onion, diced
2 or 3 garlic cloves, minced
1 large white sweet potato, peeled & chopped
1/2 to 1 bunch kale, stems removed & torn into large pieces
5 sprigs thyme
1 quart low-sodium chicken or vegetable stock
2 (15 oz) cans of white beans, with juices remaining from 1 of the cans
S + P, to taste

1. Roughly mash 1/2 can of white beans and set aside
2. Place a large pot over medium-high heat and add 1 tsp of oil, add ham & sauté for 3-4 minutes. Remove ham from pot & set aside
3. Pour remaining oil into the pot and sauté onion, garlic and sweet potatoes, for 6 to 8 minutes, until onions are translucent and potatoes slightly browned. Season with S + P
4. Stir in kale, 1 handful at a time until all the kale has been added. Pour 1/2 cup of the stock into the mixture and stir together, this helps the kale wilt
5. Add thyme sprigs and ham back into the pot and season with S + P. Stir in all the white beans plus the juices and stir together
6. Stir in remaining stock and bring mixture to a boil. Once soup has come to a boil, lower to medium, medium-low heat and simmer for 25 to 30 minutes or until potatoes are tender
7. Remove thyme sprigs, adjust seasoning and serve

Recipe and Photos courtesy of Spoon Fork Bacon.

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