Sweet Potato And White Bean Soup With Sage-Walnut P

Name: Sweet Potato And White Bean Soup With Sage-Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 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; Pesto:; 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

Servings: persons

Soup:
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
Pesto:
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

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.
3
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4
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579

kcal

Calories

Fat

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 18 ingredients. The key ingredients include: Soup:, Cooking spray, 2 cups thinly sliced leek (about 2 medium), 3 cups fat-free, less-sodium chicken broth, and more.

Yes, Sweet Potato And White Bean Soup With Sage-Walnut Pesto 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 With Sage-Walnut Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions