top down view of a bowl with sweet potato and kale soup with white beans.

Sweet Potato & Kale Soup with white beans, sun-dried tomatoes in a flavorful broth is hearty and delicious!


  • 2 large sweet potatoes, cut into 1/2 inch cubes (or use your favorites)
  • 1 tablespoon grapeseed or olive oil or 1/4 cup water (for water saute)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
  • small handful sun-dried tomatoes, chopped
  • 45 cups vegetable broth or water (or combo)
  • 2 teaspoons herbes de provence or thyme
  • 3 or 4 handfuls kale, chopped (I used tuscan)
  • 2 tablespoons nutritional yeast
  • mineral salt & fresh cracked pepper, to taste


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.

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.

Remove from heat, add nutritional yeast and give a good stir. Season with salt & fresh cracked pepper to taste.

Serve with crusty bread and a light dusting of almond parmesan.

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.


Use any potatoes you like, just use about 5 cups worth. Leave the skin on or remove it according to your preference.

Herbes de provence is a great herb blend for the pantry. I use them quite often in my soups, like this Parsnip & Split Soup and Chickpea Ratatouille. It won’t go to waste if you love soups and cook often enough. And if you can’t find it, the thyme is a great herb all by itself!