Sweet Potato and White Bean Soup with Sage Pesto
a mild sweetness and intensifies the nutty flavor of the pesto, but you can substitute extra virgin olive oil.
2 cups thinly sliced leek (about 2 medium)
3 cups fat-free, less-sodium chicken broth
1 cup of 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 tablespoon fresh lemon juice
1/4 cup (1 ounce) grated Asiago cheese
1/4 cup chopped fresh parsley
2 tablespoon chopped walnuts
1 tablespoon chopped fresh sage
1 tablespoon Meyer lemon oil
1 garlic clove, peeled
1. To prepare soup, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add leek to the 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 pesto, place cheese and remaining 5 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.