Sweet Potato and White Bean Soup with Sage-Walnut Pesto

Name: Sweet Potato and White Bean Soup with Sage-Walnut Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 28 grams 1/4 cup grated Asiago cheese; 0 teaspoons freshly ground black pepper; 539 grams cannellini beans, rinsed and drained; 710 milliliters fat-free, less-sodium chicken broth; 59 milliliters chopped fresh parsley; 1 Tbsp chopped fresh sage; 1 garlic clove, peeled; 473 milliliters thinly sliced leek (about 2 medium); 2 Tbsps fresh lemon juice; 0 teaspoons salt; 473 milliliters (1/2-inch) cubed peeled sweet potato; 946 milliliters chopped Swiss chard (about 1 bunch); 1 Tbsp walnut oil; 2 Tbsps chopped walnuts; 237 milliliters water

Sweet Potato and White Bean Soup with Sage-Walnut Pesto is a gluten free and vegetarian recipe with 6 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. This soup has 233 calories, 11g of protein, and 6g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. Autumn will be even more special with this recipe. Head to the store and pick up water, salt, walnut oil, and a few other things to make it today.

Instructions

To prepare the soup, heat a Dutch oven over medium heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Soup

Equipment you will use

Dutch Oven

Frying Pan

Add leek to pan; cook 8 minutes or until tender, stirring frequently. Stir in broth and 1 cup water; bring to a boil.

Ingredients you will need

Broth

Water

Leek

Equipment you will use

Frying Pan

Add potato; cook 10 minutes or until potato is tender. Stir in chard, pepper, salt, and beans; cook 3 minutes or until chard wilts.

Ingredients you will need

Pepper

Potato

Beans

Swiss Chard

Salt

Remove from heat; stir in lemon juice.

Ingredients you will need

Lemon Juice

To prepare the pesto, combine cheese and remaining ingredients in a food processor; process until smooth, scraping sides of bowl occasionally. Ladle 1 cup soup into each of 6 bowls; top each serving with about 2 teaspoons pesto.

Ingredients you will need

Cheese