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Kale Sweet Potato and Garbanzo Bean Soup




2 Tablespoons extra-virgin olive oil

1 Cup diced yellow onion

4 Large garlic cloves, roughly chopped

8 Cups broth of choice (I used light miso)

2 Large sweet potatoes, cubed

5-6 Carrots, chopped

2 Bunches of kale, destemmed and chopped

2 Cans of garbanzo beans

White wine to taste

Thyme, oregano, red pepper flakes, & black pepper to taste



In a large heavy-bottomed pan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, sweet potato, carrots, kale and garbanzo beans and cover. Cook 5 minutes or until sweet potato, carrots and kale are tender. Add white wine and seasonings to taste.

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