This Tuscan-style soup brims with orange chunks of sweet potatoes and ruffled leaves of dark green kale, both of which contain potent antioxidants that help boost your immunity. The amount of garlic here may seem like a lot, but it mellows with cooking. This soup freezes well.

Ingredients needed:
2 1/2 teaspoons extra-virgin olive oil
1 large onion, chopped
3 1/2 teaspoonsdried Italian herb seasoning
6 cups vegetable broth
15-ounce cans cannellini beans, drained and rinsed
1 pound sweet potatoes, scrubbed and diced
4 ounces kale, tough stems removed, leaves chopped coarsely (about 4 cups)
12 medium garlic cloves, minced
salt and ground black pepper

1. Heat oil in soup pot over medium heat. Add onion and Italian herb seasoning; sauté until onion is soft and golden, about 6 minutes.

2.Stir in broth, beans, sweet potatoes, and kale; bring just to a boil. Reduce heat to low an simmer for 10 mintues.

3. Add garlic to simmering soup base. Simmer until sweet potatoes and beans are tender, 15-20 minutes. Season with salt and pepper to taste. Serve.

Yield: Serves 6

Per Serving: 17g protein, 3g fat, 74g carbohydrates, 13g fiber, 246mg sodium, 265% vitamin A, 140% vitamin C, 21% calcium

Source: Natural Health, October 2000

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