White Bean and Sweet Potato Stew

Here is a light, yet filling winter vegetable stew.

Ingredients:
3 Tablespoon olive oil
1 onion chopped
4 carrots diced
3 stalks celery chopped
1 large sweet potato peeled and diced
1 (14.5 oz) can diced fire roasted tomatoes
4 cups chicken broth
1 (15.5 oz) can cannellini beans rinsed
1/3 cup kale leaves chopped or baby kale
1/4 teaspoon salt
1/4 teaspoon pepper
3 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1 Tablespoon apple cider vinegar

In soup pot or dutch oven heat olive oil and saute onion, carrots and celery until they begin to soften. Add salt, pepper, cumin and red pepper flakes and cook for another minute. Add stock, tomatoes and spices. Bring to a boil and simmer for 30 minutes. Add kale and cook until kale is tender, about 15 - 20 minutes. Remove from heat, remove thyme and add vinegar. Serve, sprinkled with fresh Parmesan.