Sweet Potato Soup with Cannellini Beans and Rainbow Chard

forksoverknives.com

karinne

I am a vegan. Obsessed with great vegan recipes, writing, gardening, walking on a sunny day, and my precious family.

8 cups water or low-sodium vegetable broth

2 leeks (approximately 6 ounces), thinly sliced

2 to 3 large sweet potatoes (2 pounds), peeled and uniformly cubed

2 (15-ounce) cans cannellini beans, rinsed and drained

1 pound rainbow chard, leaves and stems, chopped (see notes)

Zest and juice of 1 lemon (about ¼ cup juice)

2 tablespoons sun-dried tomato powder (see notes)

Chopped Italian parsley, for garnish (optional)

Directions at forksoverknives.com

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