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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1 1/2 cups (1/2-inch) cubed peeled sweet potato |
1 1/2 teaspoons curry powder |
2 garlic cloves, crushed |
1 1/2 cups (1-inch) cut green beans |
1 1/2 cups coarsely chopped cooked shelled chestnuts (about 1 1/2 pounds in shell) |
2 (16-ounce) cans fat-free, less-sodium chicken broth |
1 (15-ounce) can cannellini beans or other white beans, drained |
1/2 teaspoon salt |
1/4 teaspoon dried basil |
1/4 teaspoon ground cumin |
1/4 teaspoon black pepper |
1 (14.5-ounce) can stewed tomatoes, drained |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add onion; sauté 4 minutes. Add sweet potato, curry powder, and garlic; sauté 5 minutes. Add green beans, chestnuts, broth, and cannellini beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender, stirring occasionally. Place 4 cups vegetable mixture in a blender; process until smooth. Return pureéd mixture to pan; stir in salt and remaining ingredients. Cook 5 minutes or until thoroughly heated.
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