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Becky Luigart-Stayner; Leigh Ann Ross Photo by: Becky Luigart-Stayner; Leigh Ann Ross

Sweet Potato and White Bean Soup with Sage-Walnut Pesto

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.

Cooking Light OCTOBER 2007

  • Yield: 6 servings

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

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 29%
  • Fat: 5.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 3g
  • Protein: 7.2g
  • Carbohydrate: 25.2g
  • Fiber: 5.6g
  • Cholesterol: 4mg
  • Iron: 2.8mg
  • Sodium: 526mg
  • Calcium: 125mg
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Sweet Potato and White Bean Soup with Sage-Walnut Pesto recipe

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