Sweet Potato and White Bean Soup with Sage-Walnut Pesto

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

Preparation

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.