Loving this easy, savory Tuscan inspired soup made with coconut milk and veggie stock. It’s hearty and lightened up at the same time – perfect for a snowy day on the mountaintop (see featured image)!

Gracie girl, this ones for you!

Ingredients: Feeds 2-4

• 2 sweet potatoes, peeled and chunked
• 1 small onion, chopped
• 2 cloves garlic, smashed
• 1 can reduced fat coconut milk
• 2 cups veggie stock (preferably mushroom stock!)
• 1 can cannellini beans, rinsed
• 3 handfuls of torn, massaged curly kale
• salt
• pepper
• red pepper flake
• Italian seasoning
• olive oil

Directions:

1. In a large pot, heat a few tbsps of olive oil over medium heat. Add the sweet potato chunks, chopped onions and smashed garlic. Season with salt and pepper. Sauté mixture until onions are translucent and potatoes start to soften, approximately 10 minutes or so.
2. Add the coconut milk, stock and cannellini beans to the pot. Season with Italian seasoning and a pinch of red pepper flake. Bring soup to a boil then reduce to a simmer for 10 minutes, stirring occasionally.
3. Add the kale, stir and continue to cook until the kale is wilted and incorporated. Taste and season if needed. Serve in a bowl with herbed croutons!