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Sweet Potato And White Bean Soup With Sage Walnut Pesto

Healthycooking's picture
Ingredients
  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
  Salt 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
Directions

1.
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.
2.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Walnut
Servings: 
5

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