l.a.a.a.cuisine

fall fantasy

despite the 90-plus temperatures, i'm going to pretend it's fall. since it's, you know, october and all. last night, in honor of the pseudo-season, i made a very fall-esque soup. and enjoyed it, even if it does feel like august.

Sweet Potato and White Bean Soup with Sage-Walnut Pesto
Cooking Light 10/2007

Ingredients
Soup:
Cooking spray
2 cups thinly sliced leek (about 2 medium)
3 cups fat-free, less-sodium chicken broth
1 cup water
2 cups (1/2-inch) cubed peeled sweet potato
4 cups chopped Swiss chard (about 1 bunch)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (19-ounce) can cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice

Pesto:
1/4 cup (1 ounce) grated Asiago cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped walnuts
1 tablespoon chopped fresh sage
1 tablespoon walnut oil
1 garlic clove, peeled


Preparation
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.
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.

posted by sarah (SHU) @ 3:12 AM