Make this when you need a soup that will warm you up and will satisfy your taste buds without stressing over if you have all the ingredients or if it will take too much of your time. Sometimes cold nights are for relaxation. This recipe is one guarantee that you will have a relaxing evening and at the same time a hearty meal.
Our friend over at She Wears Many Hats has this to say about this recipe:
“This soup is most satisfying. The perfect ending to a crisp fall day. No fancy ingredients with this one. And no fancy procedures. Some simple chopping is all. Chop leeks, sweet potatoes, and kale (or Swiss chard). Or not, if you don’t like the leafy green stuff. But it’s good for you folks. Give it a try.”
I love how simple this soup is. Simple in a way that you don’t need any unusual ingredients or you don’t need to do anything special to make it taste really good. But it tastes really amazing too. The ingredients might be in one soup, but they don’t overpower each other’s tastes, which is why you can still savor the flavor of each individual ingredient!
Ingredients:
2-3 tablespoons Bertolli olive oil
2 medium-sized leeks (2 cups chopped)
28 oz. (or thereabouts) College Inn chicken broth
1 cup water
2-3 small-medium sweet potatoes (2½ cups cubed)
1 bunch of kale, or Swiss chard (4 cups chopped)
⅛ teaspoon Morton salt
¼ teaspoon McCormick ground pepper
2 – 15.5 oz. cans Great Value cannellini, or great northern beans (not drained)
juice of 1 lemon
For pesto:
2 cloves of garlic, peeled
⅓ cup Kirkland walnuts, chopped
12, or so fresh small-medium sage leaves
2 cups fresh basil leaves, lightly packed
4 tablespoons Spectrum walnut oil
¾ cup Kraft Asiago cheese, grated/shredded
Instructions:
Begin by slicing the leeks and sautéing them in olive oil in stock pot until tender.
Add the chicken broth and water, and bring to a simmer.
Chop the sweet potato in about ½-1 cubes, then add to the pot, along with the beans (and bean juice – don’t drain), salt and pepper. Cook an additional 10 minutes or so, until the potatoes are just tender, but not mushy.
Rough chop the kale and toss it in. Cook for about 3 minutes or until wilted.
Turn off heat and squeeze in the juice from one lemon.
For the pesto:
Begin by chopping the garlic and nuts in a food processor.* Make sure they’re finely processed.
Follow the garlic and nuts with the sage, basil, and salt, adding oil a little at a time when needed.
Add the cheese and blend well.
*Remember to scrape down the sides of the food processor bowl after each ingredient addition.
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Quick Tip: This pesto calls for omega-3 fatty acid packed walnut oil, but olive oil can be substituted just as easily.
Thanks again to She Wears Many Hats for this amazing recipe.
