Sweet Potato and White Bean Soup with Sage-Walnut Pesto

Ingredients

• 1 ounce asiago cheese grated
• 0.3 teaspoon pepper black freshly ground
• 19 ounce .5 can cannellini beans rinsed drained canned
• 3 cups less-sodium chicken broth fat-free
• 0.3 cup parsley fresh chopped
• 1 tablespoon sage fresh chopped
• 1  garlic clove peeled
• 2 cups leek thinly sliced 2 medium
• 2 tablespoons juice of lemon fresh
• 0.1 teaspoon salt 
• 2 cups sweet potatoes and into cubed peeled
• 4 cups swiss chard chopped 1 bunch
• 1 tablespoon walnut oil 
• 2 tablespoons walnuts chopped
• 1 cup water 

Equipment

• food processor
• bowl
• frying pan
• ladle
• dutch oven

Directions

1. To prepare the soup, heat a Dutch oven over medium heat. Coat pan with cooking spray.
2. Add leek to pan; cook 8 minutes or until tender, stirring frequently. Stir in broth and 1 cup water; bring to a boil.
3. Add potato; cook 10 minutes or until potato is tender. Stir in chard, pepper, salt, and beans; cook 3 minutes or until chard wilts.
4. Remove from heat; stir in lemon juice.
5. 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.