Hearty Sweet Potato and White Bean Soup
A comforting and nutritious sweet potato and white bean soup that's quick to prepare and perfect for a cozy meal.
5 min
Prep
15 min
Cook
4
Serves
220
Calories
Macros · per serving
7g protein
40g carbs
5g fat
Ingredients
For 4 servings
- 2 sweet potato
- 1 can canned white beans
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- salt — to taste
- black pepper — to taste
- 1 teaspoon ground cumin
- 2 cups baby spinach
Instructions
- 1
Peel and dice the sweet potatoes.
- 2
Chop the onion and mince the garlic.
- 3
Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until onion is translucent, about 3 minutes.
- 4
Add the sweet potatoes and cumin, cook for another 2 minutes.
- 5
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes or until sweet potatoes are soft.
- 6
Drain and rinse the canned white beans, then add them to the pot.
- 7
Stir in the baby spinach and let it wilt, about 2 minutes.
- 8
Season the soup with salt and black pepper to taste before serving.
Cook it this week.
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