22 Feb Sweet Potato and White Bean Soup with Rainbow Chard
Sweet Potato and White Bean Soup with Rainbow Chard
By: Toby Amidor
Nutrition Information
- Serves: 8 servings
- Serving size: 1 container (1¼ cups soup)
- Calories: 218.19
- Fat: 4.64 g
- Saturated fat: 0.65 g
- Carbohydrates: 36.84 g
- Sugar: 5.49 g
- Sodium: 248.03 mg
- Fiber: 7.25 g
- Protein: 8.45 g
Prep time:
Cook time:
Total time:
Photo Courtesy of Kristen Massad
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can no-salt added fire roasted diced tomatoes, with the liquid
- 1 (15-ounce) can low sodium cannellini beans
- 1 medium sweet potato, washed, peeled, and diced into 1-inch cubes (10.5 ounces)
- 2 carrots, peeled and sliced into ½-inch coins
- ¾ cup dry quinoa
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 bunch rainbow chard, sliced into 1-inch ribbons
Instructions
- Heat the olive oil in a large soup pot over medium heat. When the oil is shimmering, add the onion and garlic and cook until soft and translucent, about 3 minutes. Add the diced tomatoes, beans, sweet potatoes, carrots, quinoa, salt, and black pepper and toss to combine. Add the vegetable broth and water and bring mixture to a boil. Lower the heat to medium-low and simmer, covered, until the flavors combine and quinoa is cooked, 20 minutes. Add the rainbow chard and stir until wilted, 2 minutes.
- Ladle 1¼ cups of the soup into each of 6 containers. Store in the refrigerator for up to 5 days or in the freezer for up to 2 months.
- Reheat the soup, uncovered, in the microwave on high for 1 ½ to 2 minutes. Allow the soup to cool for 2 minutes before removing from the microwave. Alternatively, reheat the soup stovetop by bringing to a boil and heating over medium-low heat, about 10 minutes. Add ¼ cup to the container before reheating, if desired. If frozen, defrost soup overnight in the refrigerator and then heat in either of the two methods described above.
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