Sweet Potato and White Bean Soup with Sage-Walnut Pesto

27 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Leigh Ann Ross
Yield
6 servings
By Krista Montgomery
October 2007
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Chef's Notes

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.

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Ratings & Reviews

gkd1029's Review

jbcheerio
February 17, 2015
N/A

daneanp's Review

dory92064
November 04, 2013
Surprisingly, my family enjoyed this. I did use my emulsion blender on half of the mixture (potatoes with beans added) before putting in the chard, so it was nice and creamy. The pesto was unusual but went well with the soup. I will add salt to the pesto next time. Or....what the family all agreed upon, sprinkle crumbled fried bacon on the top at service. :-)

CAgirlinIA's Review

daneanp
September 19, 2013
Two nights ago when I made this I would have rated this TWO stars. Tonight, after the flavors have "married" it's worthy of FIVE stars; I didn't make the walnut-sage pesto as I had homemade basil pesto in the freezer. But I will definitely try the sage pesto next time. Tasty! (and pinnable - lol)

Suze02's Review

gkd1029
February 05, 2013
So delicious. Puréed about half of the soup before adding the chard and used basil pesto instead just bc I had some homemade. Great flavors.

jbcheerio's Review

Suze02
October 26, 2012
Greaty hearty flavors! I liked that it really only used fall flavors--I have a CSA share and my fridge is brimming with chard and sweet potato right now!

northeaster's Review

CAgirlinIA
November 16, 2010
fan-tas-tic! super easy fall soup. i didn't have time to make the pesto so i just used store bought basil pesto and it was excellent. topped it with turkey bacon crumble and served it with crusty bread. Very hearty and filling.

dory92064's Review

northeaster
December 17, 2008
Great flavor. Will definitely make again. I didn't have leeks so used onions; added some fresh thyme and dash of tabasco sauce. We like creamy soups so pureed onion/sweet potato mixture, leaving it little chunky, before adding beans and chard. The pesto really adds depth of flavor to the soup. Served with CL Fresh Thyme Popovers.