Sweet Potato and White Bean Soup

This soup is perfect to pack for a tailgater or keep in the slow cooker while you take the kids trick or treating. Mild and slightly sweet the entire family will enjoy it and, like everything I make, it’s super fast and easy. With a salad and some garlic bread you have dinner ready in less than an hour. A delicious way to celebrate fall.

1/4 C. water
2 lbs. sweet potatoes, cut lengthwise into quarters
1 C. chopped red onion
1 T. chopped fresh sage
5 garlic cloves, minced
2 C. unsalted vegetable or chicken broth
1 C. cannellini beans, rinsed and drained
1 C. milk
Salt and pepper to taste
1 C. diced apple
1/4 C. plain Greek yogurt

Place water and potatoes in a microwave-safe dish. Cover with plastic wrap; pierce plastic 3-4 times. with a fork. Microwave on high 15 minutes or until tender. Cool.

Spray large Dutch oven with cooking spray and place over medium heat. Add onion, sage and garlic; cook 7 minutes or until tender, stirring occasionally Add broth and bring to a simmer.

Remove potato skins and discard. Add potatoes, beans and milk to pot and puree with an immersion blender. Season with salt and pepper and cook an additional 4-5 minutes or until heated through. Top each bowl with a dollop of yogurt and diced apple.

Serves: 4
Calories: 354
Fat: 4.2g.
Protein: 13g.
Carbs: 68g.

Source: Cooking Light September 2016

 

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