Sweet Potato and White Bean Soup (Express Version)
INGREDIENTS
2 lb. sweet potatoes
2 tsp. butter*
1 cup chopped red onion*
1 tbsp. chopped fresh sage
5 garlic cloves*, minced
2 cups chicken stock* (use vegetable stock for a pure veggie recipe)
1 cup canned unsalted cannellini beans*, rinsed and drained
1 cup 2% reduced-fat milk*
¾ tsp. kosher salt*
½ tsp. freshly ground black pepper*, divided
1 cup diced apple
¼ cup plain 2% reduced-fat Greek yogurt
Crusty bread and butter
DIRECTIONS
Note – do this first step when you have time during the day, in advance of dinner prep. Having the sweet potatoes already roasted, come dinner time, is a big time saver. Preheat oven to 425 degrees. Line a sheet pan with aluminum foil. Wash sweet potatoes and thoroughly dry. Prick each potato several times with a fork. Place on the sheet pan and bake in the preheated oven for about 1 hour. Allow to cool and then peel the skins off the sweet potatoes.
Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender stirring occasionally. Add stock; bring to a simmer. Add potatoes to the stock mixture, along with the beans, milk, salt, and 1/4 teaspoon black pepper. Blend with an immersion blender until smooth.
Top each serving of soup with diced apple, a dollop of yogurt and freshly ground black pepper. Enjoy!
WINE PAIRING
Pinot Noir, Grenache
KID VERSION
My kids are big fans of this soup. I hope your kids are too!
*Recipe adapted from Cooking Light Magazine September 2016
