NUTRITIONALS PER SERVING:
547 Calories; 21g Fat; 84g Carbs; 27g Fiber; 12g Sugar; 18g Protein
Prep Time10mins
Cook Time25mins
Total Time35mins
Servings: 2Servings
Ingredients
1tbspolive oil
2cupssweet potatoes, peeled and cut into 1⁄4-inch pieces
1/2cupcelery, cut into 1⁄4-inch pieces
1/2cupchopped yellow onion
2 1/2cupslow-sodium vegetable broth
2cupsfinely chopped kale, stems removed
1(15.5-ounce) cancan cannellini beans, drained and rinsed
2tspminced fresh sage
2tspminced garlic
1/4tspblack pepper
1avocado, pitted, peeled, and chopped
Instructions
Heat olive oil in a sauce pot over medium-high heat. Add sweet potatoes, celery, and onion to the pot and sauté for 5 minutes, just until onions are translucent.
Reduce heat to medium and stir in vegetable broth, kale, cannellini beans, sage, garlic, and pepper. Let cook, stirring occasionally, for 20 minutes, or until sweet potatoes are tender.
Serve topped with chopped avocado.
Notes
Canned garbanzo beans (drained and rinsed) can be substituted for the cannellini beans.