4 cups sweet potato, peeled & chopped into 1/2-inch pieces
7 cups fat-free chicken broth
1 tsp dried basil
2 cans cannellini beans, rinsed & drained
Salt & pepper to taste
Instructions
Preheat oven to 425
Wrap garlic head in tinfoil & bake for 40 minutes or until soft. Remove from oven and cool. Remove cloves from papery shell and set aside.
Cook pasta in salted water until al dente. Drain & set aside.
Pour oil into a large soup pan over medium-high heat. Add leeks, rosemary & roasted garlic, and saute, stirring constantly until leeks are transparent, about 5 minutes.
Add kale & sweet potato, continue to stir for 5 minutes.
Add chicken broth and basil, return to gentle boil, reduce heat and simmer until potato is soft but firm, approximately 15 minutes.
Add beans, pasta, salt & pepper to taste, and heat through for 5 minutes. Serve hot.
