Creamy Sweet Potato & White Bean Soup

Since winter just wont quit this year I decided to make a pot of soup for lunch this week. I used a recipe for butternut squash soup but since sweet potatoes are easier to prepare and I already had some on hand I used sweet potatoes instead. If you wish, you can replace the sweet potatoes in this recipe with 2 lb.  peeled, seeded, and diced squash. I added the white beans for extra protein and creaminess. This is a more savory root vegetable soup, unlike many traditional squash or sweet potato soups that are very sweet. This is a hearty and filling soup with a hint of sweetness, perfect for lunch or a light dinner! 

Creamy Sweet Potato & White Bean Soup
Makes 8 cups, Prep time: 10 minutes, Cook time: 30 minutes 

Ingredients 



3 tablespoons extra-virgin olive oil1 yellow onion, thinly sliced4 cloves garlic, smashed2 fresh sage leaves2 teaspoons kosher saltFreshly ground black pepper1 can no salt added diced tomatoes 2 medium sweet potatoes peeled and diced 1 can low sodium white beans, drained and rinsed4 cups low-sodium vegetable broth1 teaspoon balsamic vinegar

Optional Toppings

2 T freshly grated Parmesan, optional2 T low fat sour cream 


Directions

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. 

Cook, covered, stirring occasionally, until soft and fragrant, about 10 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the onions brown slightly.

Add the sweet potatoes and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. 

Add the broth and white beans, bring to a simmer, and cook, uncovered, until the vegetables tender, about 10 minutes. 

puree with an immersion blender.  Stir in the vinegar. 

Serve the soup in warm bowls with a touch of parmesan cheese or dollop of sour cream, enjoy :)