Sweet Potato and White Bean Soup with Sage-Walnut Pesto

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Sweet Potato and White Bean Soup with Sage-Walnut

Pesto

 

Soup:

Cooking spray

2 cups thinly sliced leek (about 2 medium)

3 cups fat-free, reduced-sodium 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

 

 

 

 

 

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.

 

Yield: 6 servings

 

CALORIES 178 (29% from fat); FAT 5.7g (sat 1.2g,mono

1.1g,poly 3g); PROTEIN 7.2g; CHOLESTEROL 4mg; CALCIUM

125mg; SODIUM 526mg; FIBER 5.6g; IRON 2.8mg;

CARBOHYDRATE 25.2g

 

Author: Becky Luigart-Stayner; Leigh Ann Ross

Source: Cooking Light, OCTOBER 2007

Formatted by Chupa Babi: 12.21.07

 

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.

 

ChupaNote: add 1 T. red pepper flakes to the leeks in

the oil. It sounds like a lot but boils soft, and hot.

If you like a thicker soup, toss in a couple of

tablespoons of extra-fine cornmeal when you put in the

chard. Or whenever.

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