Sweet Potato Soup With Walnut Pesto Recipe

Name: Sweet Potato Soup With Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 2 whole Medium Sized Leeks (2 Cups Chopped); 2 Tablespoons Olive Oil; 28 ounces, fluid (or Thereabouts) Chicken Broth; 1 cup Water; 3 whole Small-medium Sweet Potatoes (2 1/2 Cups Cubed); 2 whole 15.5 Oz. Cans Cannellini, Or Great Northern Beans (not Drained); 1/8 teaspoons Salt; 1/4 teaspoons Ground Pepper; 1 bunch Kale Or Swiss Chard (4 Cups Chopped); 1 whole Lemon (juice From 1 Lemon); _____; FOR THE PESTO:; 2 cloves Garlic, Peeled; 1/3 cups Walnuts, Chopped; 12 leaves Fresh Sage, Small-medium Size; 2 cups Fresh Basil Leaves, Lightly Packed; 4 Tablespoons Walnut Oil (olive Oil May Be Substituted); 3/4 cups Asiago Cheese, Grated/shredded; Salt To Taste

Servings: persons

FOR THE SOUP:
2 whole Medium Sized Leeks (2 Cups Chopped)
2 Tablespoons Olive Oil
28 ounces, fluid (or Thereabouts) Chicken Broth
1 cup Water
3 whole Small-medium Sweet Potatoes (2 1/2 Cups Cubed)
2 whole 15.5 Oz. Cans Cannellini, Or Great Northern Beans (not Drained)
1/8 teaspoons Salt
1/4 teaspoons Ground Pepper
1 bunch Kale Or Swiss Chard (4 Cups Chopped)
1 whole Lemon (juice From 1 Lemon)
_____
FOR THE PESTO:
2 cloves Garlic, Peeled
1/3 cups Walnuts, Chopped
12 leaves Fresh Sage, Small-medium Size
2 cups Fresh Basil Leaves, Lightly Packed
4 Tablespoons Walnut Oil (olive Oil May Be Substituted)
3/4 cups Asiago Cheese, Grated/shredded
Salt To Taste

1
["Preparation instructions for soup:", "Begin by slicing the leeks and sauteing them in olive oil in stock pot until tender. Add the chicken broth and water, and bring to a simmer.", "Chop the sweet potato in about 1/2-1"" cubes, then add to the pot, along with the beans (and bean juice- don't drain beans), salt and pepper. Cook an additional 10 minutes or so, until the potatoes are just tender, but not mushy.", "Rough chop the kale and toss it in. Cook for about 3 minutes or until wilted. Turn off heat and squeeze in the juice from one lemon.", "Preparation instructions for pesto:", "(The pesto can be made ahead and refrigerated, but it's simple enough to put together while the soup is simmering.)", "Begin by chopping the garlic and nuts in a food processor (see note below). Make sure they're finely processed.", "Follow the garlic and nuts with the sage, basil, and salt, adding oil a little at a time when needed.", "Add the cheese and blend well.", "Note: Remember to scrape down the sides of the food processor bowl after each ingredient addition."]

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: FOR THE SOUP:, 2 whole Medium Sized Leeks (2 Cups Chopped), 2 Tablespoons Olive Oil, 28 ounces, fluid (or Thereabouts) Chicken Broth, and more.

Yes, Sweet Potato Soup With 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.

Sweet Potato Soup With Walnut Pesto

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