Sweet Potato and White Bean Soup

1 Review
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Photo: Jennifer Causey
Active Time
33 Mins
Total Time
33 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups)
By Hannah Klinger
September 2016
RECIPE BY Cooking Light

Mild cannellini beans give the soup body and protein without distracting from the rich sweet potato flavor. Chopped apple and Greek yogurt on top add a tart and tangy contrast, while adding a deliciously sweet and creamy flavor without all of the fat. Double the batch and freeze the extra for future dinners.

Ingredients

  • 1/4 cup water
  • 2 pounds sweet potatoes, cut lengthwise into quarters
  • 2 teaspoons butter
  • 1 cup chopped red onion
  • 1 tablespoon chopped fresh sage
  • 5 garlic cloves, minced
  • 2 cups unsalted chicken stock (such as Swanson)
  • 1 cup canned unsalted cannellini beans, rinsed and drained
  • 1 cup 2% reduced-fat milk
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup diced apple
  • 1/4 cup plain 2% reduced-fat Greek yogurt

Nutritional Information

  • Calories 354
  • Fat 4.2g
  • Satfat 2.2g
  • Monofat 1g
  • Polyfat 0.2g
  • Protein 13g
  • Carbohydrate 68g
  • Fiber 11g
  • Cholesterol 11mg
  • Iron 3mg
  • Sodium 623mg
  • Calcium 203mg
  • Sugars 19g
  • Est. added sugars 0g

How to Make It

Step 1

Place 1/4 cup water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce plastic 3 or 4 times with a fork. Microwave at HIGH 15 minutes or until potatoes are very tender. Remove plastic wrap; cool.

Step 2

Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender, stirring occasionally. Add stock; bring to a simmer.

Step 3

Remove potato skins; discard skins. Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated.

Step 4

Divide soup among 4 bowls; top each serving with 1/4 cup apple and 1 tablespoon yogurt. Sprinkle evenly with remaining 1/4 teaspoon pepper.

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Ratings & Reviews

kwmchugh

kwmchugh
February 13, 2017
Like the other reviewer, I found this soup to be much too thick.  I probably added an additional 3 or 4 cups of water to achieve the correct consistency.  Probably 1 pound of sweet potatoes would be fine.  I also would likely peel first, and then microwave, although they were easy to peel once cooked, as I had time to let them cool.  With less potatoes, you would taste more of the seasonings as well.  I love the addition of the beans, so I will continue to use the recipe and just tweek it a bit.  I was certainly easy to make, and with all the added water it made quite a bit of soup.

Tastes good, but curious recipe

pkd2003
October 18, 2016
I really like the taste of this soup!  It's great with a few pepitas sprinkled on top too!  Mine turned out REALLY thick though so I am adding some water before eating/serving.  I am wondering why the recipe says to cook the sweet potatoes with the skin left on.  Wouldn't it be easier to peel, then cook?  It's difficult to remove the skin when they are hot, but I was unable to wait any longer because I had to get this done.  Next time I will try removing skin first.  Also, 2 lbs seemed way too much for an 8x8 dish and the whole mixture was way too much to blend at once.  Makes me wonder if 2 lbs is a misprint and it should be 1 lb.  In any case, I like the taste and since I can add water, it means I have even more servings so that is a plus!