Sweet Potato and White Bean Soup with Rainbow Chard
 
Prep time
Cook time
Total time
 
Photo Courtesy of Kristen Massad
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Serves: 8 servings
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
  1. 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.
  2. 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.
  3. 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.
Nutrition Information
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
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/sweet-potato-and-white-bean-soup-with-rainbow-chard/