Miso Sweet Potato White Bean Stew

Yields: 3 Servings

• 1 tablespoon butter (can use olive oil but butter adds more flavor)
• 3 leeks - cut in half and then finely sliced (only use the white parts of the leek and remove the root)
• 3 cloves garlic - minced (adjust to your garlic preference)
• 3 cups vegetable broth (can use bone broth for more protein or chicken broth)
• 2 cups diced sweet potato (from 1 small sweet potato)
• 2 cans white beans - drained (I used cannelini )
• 1 teaspoon dried thyme
• 2 tablespoons miso paste mixed with 2 tablespoons water*
• 2 tablespoons apple cider vinegar (can sub juice from 1/2 lemon)
• salt to taste (if your broth is salty you may not need any salt)
• black pepper to taste
• 1 teaspoon paprika
• 0.25 cup fresh sage - finely chopped
• 2 cups fresh chopped kale or green of choice

Step 1Heat butter (or oil) over medium heat. Add leeks and cook for 5 minutes. Add garlic and cook for 3 more minutes.
Step 2Add all remaining ingredients to the pot except for the kale. Bring to a simmer. Cook for 10-15 minutes, until sweet potatoes are tender.
Step 3Turn off heat. Add 2 cups of the cooked soup to a blender or food proccesser. Blend until smooth. Add blended soup back to the main pot of soup. Alternatively you can use an immersion blender to partially blend the soup. If you have no access to a blender you can use a potato masher to mash the soup or just skip this step. This step serves to make the soup creamier.
Step 4Add in kale to soup and stir until wilted.
Step 5Divide out soup and serve.