Sweet Potato And White Bean Soup Recipe

Name: Sweet Potato And White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup water; 2 pounds sweet potatoes, cut lengthwise into quarters; 2 teaspoons butter; 1 cup chopped red onion; 1 tablespoon chopped fresh sage; 5 garlic cloves, minced; 2 cups unsalted chicken stock (such as Swanson); 1 cup canned unsalted cannellini beans, rinsed and drained; 1 cup 2% reduced-fat milk; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper, divided; 1 cup diced apple; 1/4 cup plain 2% reduced-fat Greek yogurt

Servings: persons

1/4 cup water
2 pounds sweet potatoes, cut lengthwise into quarters
2 teaspoons butter
1 cup chopped red onion
1 tablespoon chopped fresh sage
5 garlic cloves, minced
2 cups unsalted chicken stock (such as Swanson)
1 cup canned unsalted cannellini beans, rinsed and drained
1 cup 2% reduced-fat milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 cup diced apple
1/4 cup plain 2% reduced-fat Greek yogurt

1
Place 1/4 cup water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce plastic 3 or 4 times with a fork. Microwave at HIGH 15 minutes or until potatoes are very tender. Remove plastic wrap; cool.
2
Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender, stirring occasionally. Add stock; bring to a simmer.
3
Remove potato skins; discard skins. Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated.
4
Divide soup among 4 bowls; top each serving with 1/4 cup apple and 1 tablespoon yogurt. Sprinkle evenly with remaining 1/4 teaspoon pepper.

781

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup water, 2 pounds sweet potatoes, cut lengthwise into quarters, 2 teaspoons butter, 1 cup chopped red onion, and more.

Yes, Sweet Potato And White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato And White Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions