Sweet Potato White Bean Pesto Soup

Sweet Potato White Bean Pesto Soup

Jump to Recipe

This is just the comfort food you need to make if you’re experiencing this chilly spring Northern Michigan weather. It’s so easy to throw together, I literally put all the ingredients in my Insta Pot and let it slow cook throughout the day so I didn’t have to worry about what to make for dinner later in the day. It would be just as easy to make right before dinner because it’s not a soup that actually requires slow-cooking, I just preferred it this way. This soup is super customizable and makes for great leftovers. Pair it with the gluten free Salted Maple Bourbon Cornbread Muffins that I also just added, and you’re really in business! In my version, I used two Beyond Meat Hot Italian Brats, but you can swap out for Italian sausage or whatever you prefer.

Sweet Potato White Bean Pesto Soup

The easiest soup to throw together when you want something savory, satisfying and healthy! It's a win-win. I promise you, you'll have leftovers from this unless you're feeding a high school sports team. I'd also suggest making this if you're looking for new ideas to meal prep. So embrace the last, hopefully last, of this cold weather in Northern Michigan and make a batch of this soup to warm you right back up!
By:
Ingredients
  • 2 medium sweet potatoes, washed and diced
  • 1 large sweet onion, diced
  • 2 tbsp Garlic Expressions dressing + marinade
  • 4 cloves of garlic, minced
  • 1 can of cannellini white kidney beans
  • 2 Beyond Meat Italian Brats, or which ever you prefer
  • 1 carton low sodium vegetable stock
  • 1/2 cup barista almond milk (or full fat coconut milk)
  • 1/4 cup pesto
  • salt and pepper to liking
  • 1 tsp smoked paprika
  • sprinkle of red pepper flakes
  • 2 bundles of fresh kale, roughly chopped
  • 1 large handful of fresh basil, chopped
  • shaved parmesan cheese for topping, optional
Directions
Step 1
– In an Insta Pot, add 2 tbsp of Garlic Expressions.
Step 2
- Set to sauté then simmer and toss in onions, sweet potato and minced garlic.
Step 3
- Stir until lightly browned for about 3 minutes.
Step 4
- Add in vegetable stock and pesto.
Step 5
- Close the cover and let simmer for 5 minutes.
Step 6
- In a small frying pan, brown your protein of choice. I just added the Beyond Meat Brats to a pan and waiated until they were fully crispy. Then sliced them and placed them into the Insta Pot.
Step 7
- Add 1 can of cannellini white kidney beans and stir together.
Step 8
- Pour into barista almond milk or full fat coconut milk, mix in salt and pepper, smoked paprika and red pepper flakes.
Step 9
- Lastly, add in freshly chopped kale and almost all of the basil. Save a small amount for toppings when you serve.
Step 10
- Close the Insta Pot and let cook for about 5 more minutes.
Step 11
- Either turn Insta Pot on “keep warm” until ready to eat, or serve immediately!
Step 12
- Pour into bowls, top with shaved parmesan, basil and any leftover green onions.
Step 13
- I recommend pairing this with the gluten free cornbread muffins to ultimate happiness.
Step 14
- ENJOY!

 

Related posts