2 leeks (white and light green parts) rinsed and chopped
½ bunch of washed and torn kale
½ bunch of washed and torn escarole
1 (15-oz.) can no-salt-added Cannellini beans rinsed and drained
1 small sweet potato OR 2 cups of butternut squash - peeled and chopped into small cubes
8 cups vegetable/chicken broth
2 fresh sprigs rosemary
2 fresh thyme sprigs
1/4 tsp salt
1/4 tsp freshly ground black pepper
Preheat oven to 325.
Place chopped sweet potato/butternut squash in a shallow roasting pan that has been sprayed with olive oil (via oil mister). Drizzle with olive oil, sprinkle with sea salt. Roast for about 20 minutes until soft.
Heat olive oil in a heavy large pot over medium heat.
Add the onion, garlic and leeks and saute until the onions are translucent and fragrant.
Add the kale and saute´ about 2 minutes.
Add the escarole and saute´ another 2 minutes until the kale and escarole are both wilted.
Add a pinch of salt.
Add the broth, and beans and cover and simmer until the beans are heated through, about 5 minutes.
Add the roasted sweet potato/butternut squash. Season with rosemary and thyme, salt and pepper, to taste.