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in a large pot, heat the grapeseed oil over medium high and add the sweet potato. saute the sweet potato, stirring constantly for about 5 minutes before adding the onion. saute about 8 minutes then add a splash of chicken broth to help steam the sweet potato and onion (the chicken broth should sizzle when it hits the pot). continue cooking until sweet potato is softened but still al dente, another 5 minutes or so. add all of the chicken broth, white wine, cannellini beans and the oregano and thyme. stir well and bring to a boil. reduce heat to medium low and simmer covered about 10 minutes. add the chopped kale leaves, stir, cover again and cook another 5 minutes until kale leaves are softened. taste the soup and add salt and ground black pepper to taste.
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Clean neutral oil — high smoke point for frying and sautéing
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Clean neutral oil — high smoke point for frying and sautéing
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking