- Prep-time: / Ready In:
- Serves 6 to 8
- Serving size: ⅙ of recipe
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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!
From Unprocessed
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,
Ingredients
- 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)
Instructions
- 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.
Per serving (⅙ of recipe): 306 calories, 61 g carbohydrates, 17 g protein, 0.9 g total fat, 0.2 g saturated fat, 0 g cholesterol, 411 mg sodium, 13 g fiber, 7.2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (9)
(5 from 5 votes)This a great recipe. The veggies are well selected, they taste great together in a soup. It has a very 'clean taste' which makes me feel warm but interestingly also refreshed after a bowl. The recipe is also great with a little bit of miso and a bit of normal potatoes added.
A very tasty soup. I love these beans; I live in Sweden and did not find tomato powder. I used instead tomato paste.
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?
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.
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.
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