Sweet Potato And White Bean Soup With Sage Walnut Pesto
|Cooking spray||1 Tablespoon|
|Thinly sliced leek||2 Cup (32 tbs) (About 2 Medium)|
|Fat free less sodium chicken broth||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Cubed peeled sweet potato||2 Cup (32 tbs) (1/2 Inch)|
|Chopped swiss chard||4 Cup (64 tbs) (About 1 Bunch)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Canned cannellini beans||19 Ounce, drained, rinsed (1 Can)|
|Fresh lemon juice||2 Tablespoon|
|Grated asiago cheese||1 Ounce (1/2 Cup)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped walnuts||2 Tablespoon|
|Chopped sage||1 Tablespoon|
|Walnut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), peeled|
To prepare 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 juice.
To prepare 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.