Sweet Potato Soup with Cannellini Beans and Rainbow Chard

Instructions

1. Bring the water or broth to a boil in a large soup pot.
2. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft.
3. Add the diced sweet potatoes and cook for 8 to 10 minutes more, until tender.
4. Add the beans and cook for 2 minutes more.
5. Remove the pot from the heat, and stir in the chard so that it wilts.
6. 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.
   
   Notes:
   With the bright-orange sweet potatoes, white beans, and rainbow-colored chard, this is a very pretty soup. But if you can’t find rainbow chard, feel free to substitute green chard, collards, spinach, or kale.
   
   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.