Sweet Potato Soup with Cannellini Beans and Rainbow Chard

When the weather starts getting cooler, all I can think about is soup. This one can be ready in less than 20 minutes if you have all of the ingredients on hand. It's versatile, too: you can use any kind of potato, bean, or green, or you can even substitute butternut squash or white potatoes for the sweet potatoes. Rainbow chard makes it extra colorful, but you can also o substitute green chard, collards, spinach, or kale. If you are not used to salt-free fare, low-sodium miso can be a great way to brighten up the flavor!

Note: Some local stores and websites carry salt-free sun-dried tomato powder. Or you can make your own at home, by grinding store-bought or homemade no-salt, no-oil sun-dried tomatoes in your blender or coffee grinder.

This recipe was originally published on July 25, 2012, and has bee updated.

By Chef AJ,


  • 8 cups water or low-sodium vegetable broth
  • 2 leeks (approximately 6 ounces), thinly sliced
  • 2 to 3 large sweet potatoes (2 pounds), peeled and uniformly cubed
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 pound rainbow chard, leaves and stems chopped (see notes)
  • Zest and juice of 1 lemon (about ¼ cup juice)
  • 2 tablespoons sun-dried tomato powder (see notes)
  • Chopped Italian parsley, for garnish (optional)


  • In a large soup pot, bring the water or broth to a boil.
  • Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft.
  • Add the diced sweet potatoes and cook for 8 to 10 minutes more, until tender.
  • Add the beans and cook for 2 minutes more. Remove the pot from the heat, and stir in the chard just until it wilts. Stir in the lemon juice and sun-dried tomato powder. Sprinkle with chopped Italian parsley if desired, and garnish with a fresh lemon twist and a sprinkling of lemon zest.

Comments (7)

(5 from 3 votes)

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Craig P

I used an Instant pot and used sautée for onions instead of leeks, garlic and then added Japanese sweet potatoes and cannellini beans cooked high pressure 10 minutes, quick release and immersion blender to 1/3 of soup to create a creamier base then added lacainato kale and pressure cook high for 5 more minutes and the let sit for 15min natural pressure release. DELICOUS!


Is the nutritional info available?

John Wear

I made this wonderful soup a few nights ago. I was truly a wonderful meal. I used and immersion blender to break up about half of the sweet potatos with made it creamy and even more delicious.

John Wear

I forgot to add that I also added an can of diced tomatoes. WOW!!1


Yummm! We pureed the sweet potato leek combo before adding beans and kale.

Maria Hartry

can tomato paste be substituted for sun dried tomato powder?


Yes, that is exactly what I did. I added 2 tbsp. I also added thyme and rosemary

About the Author

Headshot of Chef AJ

About the Author

Chef AJ

Chef AJ has been devoted to a plant-exclusive diet for over 44 years. She is the host of the television series Healthy Living with CHEF AJ airing on Foody TV. A chef, culinary instructor, and professional speaker, she is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight and the best-selling books The Secrets to Ultimate Weight Loss and Own Your Health. Chef AJ was the executive pastry chef at Santé Restaurant in Los Angeles where she was famous for her sugar-, oil-, salt- and gluten-free desserts. She is the host of YouTube show Chef AJ Live. She is proud to say that her IQ is higher than her cholesterol. In 2018 she was inducted into the Vegetarian Hall of Fame. Find her on Instagram and Twitter.
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