Ingredients
1 tsp fresh ginger, grated
2 tsp Date Syrup
2 tsp Blended Peeled Lemon
2 tbsp rice vinegar
2 tbsp tahini
Preparation
Heat olive oil in a pot over medium high heat. Add the onions and garlic and cook for about 3-4 minutes. Add the sweet potatoes and season with salt and black pepper. Cook and stir for about 3 minutes. Add in kale and cook until it wilts. Add rosemary and vegetable broth. Cover the pot with a lid, reduce the heat to low and cook for 20-25 minutes. Add in the fire roasted diced tomatoes and cannellini beans and cook for about 5-10 minutes. Taste the soup and season with salt and pepper as desired. Top with grated parmesan cheese to finish.