Thanks to friend of the farm Judy Vondra, from the Bolingbrook Garden Club, for sharing this recipe.
4 ounces kale, stems removed, leaves coarsely chopped
2 teaspoons olive oil
1 large onion, chopped
3 1/2 teaspoons Italian seasoning
3 14-ounce cans vegetable broth
2 14-ounce cans cannellini beans
1 pound sweet potatoes, peeled, cubed
12 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
Heat oil in a large saucepan or Dutch oven, over medium-high heat. Add onions and Italian seasoning; sauté until onion is tender, about 5 minutes. Add the broth, beans, sweet potatoes and kale. Bring to a boil and cook, uncovered, for 10 minutes. Stir in garlic, salt and pepper. Cover and simmer 10 to 15 minutes or until potatoes are tender.
Makes 2 quarts.