Sweet Potato and White Bean Soup with Sage-Walnut Pesto

Cooking Light
Sweet Potato and White Bean Soup with Sage-Walnut Pesto Recipe
Becky Luigart-Stayner; Leigh Ann Ross
The herb and walnut pesto makes a satisfying finishing touch for this soup. Walnut oil adds a mild sweetness and intensifies the nutty flavor of the pesto, but you can substitute extravirgin olive oil.
6 servings


+ Add To Shopping List
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
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


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.

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.

Created date

September 2007

Nutritional Information

Calories 178
Caloriesfromfat 29 %
Fat 5.7 g
Satfat 1.2 g
Monofat 1.1 g
Polyfat 3 g
Protein 7.2 g
Carbohydrate 25.2 g
Fiber 5.6 g
Cholesterol 4 mg
Iron 2.8 mg
Sodium 526 mg
Calcium 125 mg