Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil (or 1/4 cup water, for water saute) 1 small onion, diced 2 garlic cloves, minced 3 oz. package sun-dried tomatoes (about 1 cup), chopped 2 teaspoons herbes de provence or thyme 2 large sweet potatoes, cut into 1/2 inch cubes (or use your favorites) 2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked 5 – 6 cups vegetable broth or water (or combo) 1 small bunch of kale (about 7 cups), center stem removed and chopped 2 tablespoons nutritional yeast mineral salt & fresh cracked pepper, to taste

Preparation

• Instructions Saute: In large pot or dutch oven, heat oil/water over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence, saute 1 minute. Simmer: Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes, or until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook. Season: Remove from heat, add nutritional yeast and give a good stir. Season with salt & fresh cracked pepper to taste. Serve: Ladle into individual serving bowls and top with a light dusting of almond parmesan for extra flavor. Soup pairs well with homemade artisan bread for soaking up the juices. Makes 4 – 6 servings Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container. To keep longer, store in the freezer for up to 2 – 3 months, let thaw before reheating.