Sweet Potato and White Bean Soup with Sage-Walnut Pesto

Sweet Potato and White Bean Soup with Sage-Walnut Pesto
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1 tablespoon walnut oil
  • 1 cup water
  • 1 tablespoon chopped fresh sage
  • 2 cups (1/2-inch) cubed peeled sweet potato
  • ¼ cup (1 ounce) grated Asiago cheese
  • 2 tablespoons fresh lemon juice
  • + 11 more ingredients
    • 2 cups thinly sliced leek (about 2 medium)
    • 2 tablespoons chopped walnuts
    • 4 cups chopped Swiss chard (about 1 bunch)
    • Soup:
    • Cooking spray
    • Pesto:
    • 1 garlic clove, peeled
    • 3 cups fat-free, less-sodium chicken broth
    • ¼ cup chopped fresh parsley
    • ¼ teaspoon freshly ground black pepper
    • 1/8 teaspoon salt

To prepare the soup, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add leek to pan; cook 8 minutes or until tender, stirring frequently. Stir in broth and 1 cup water; bring to a boil. Add potato; cook 10 minutes or until potato is tender. Stir in chard, pepper, salt, and beans...

View full recipe at My Recipes

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