Sweet Potato and White Bean Soup with Sage-Walnut Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The herb and walnut pesto makes a satisfying finishing touch for this soup. Walnut oil adds a mild sweetness and intensifies the nutty flavor of the pesto, but you can substitute extravirgin olive oil. Ingredients:
cooking spray |
2 cups thinly sliced leek (about 2 medium) |
3 cups fat-free, less-sodium chicken broth |
1 cup water |
2 cups (1/2-inch) cubed peeled sweet potato |
4 cups chopped swiss chard (about 1 bunch) |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1 (19-ounce) can cannellini beans, rinsed and drained |
2 tablespoons fresh lemon juice |
1/4 cup (1 ounce) grated asiago cheese |
1/4 cup chopped fresh parsley |
2 tablespoons chopped walnuts |
1 tablespoon chopped fresh sage |
1 tablespoon walnut oil |
1 garlic clove, peeled |
Directions:
1. 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; cook 3 minutes or until chard wilts. Remove from heat; stir in lemon juice.
2. 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.
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