Sweet Potato and White Bean Soup with Sage-Walnut Pesto Recipe

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Sweet Potato and White Bean Soup with Sage-Walnut Pesto
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  1. To prepare the soup, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add leek to 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 the pesto, combine cheese and remaining 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 164.86 Kcal (690 kJ)
Calories from fat 37.66 Kcal
% Daily Value*
Total Fat 4.18g 6%
Cholesterol 0.8mg 0%
Sodium 396.15mg 17%
Potassium 586.62mg 12%
Total Carbs 17.84g 6%
Sugars 5.79g 23%
Dietary Fiber 2.99g 12%
Protein 15.33g 31%
Vitamin C 18.4mg 31%
Vitamin A 0.4mg 14%
Iron 4.3mg 24%
Calcium 161.4mg 16%
Amount Per 100 g
Calories 59.75 Kcal (250 kJ)
Calories from fat 13.65 Kcal
% Daily Value*
Total Fat 1.52g 6%
Cholesterol 0.29mg 0%
Sodium 143.58mg 17%
Potassium 212.61mg 12%
Total Carbs 6.46g 6%
Sugars 2.1g 23%
Dietary Fiber 1.08g 12%
Protein 5.56g 31%
Vitamin C 6.7mg 31%
Vitamin A 0.2mg 14%
Iron 1.6mg 24%
Calcium 58.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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