This Sweet Potato & Cannellini Bean Soup is deliciously creamy. It's packed with so many essential healthy nutrients, it will be your new favorite Fall soup.
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4 from 2 votes

Healthy Low Fat Sweet Potato and Cannellini Bean Soup

This Sweet Potato & Cannellini Bean Soup is deliciously creamy. It's packed with so many essential healthy nutrients, it will be your new favorite Fall soup.
Course Soup
Cuisine American
Keyword beans, sweet potatoes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 cups
Calories 130kcal
Author Carrie's Experimental Kitchen

Ingredients

  • 1 lb. Sweet Potatoes, peeled
  • 1 Apple, peeled and cored
  • 2 Scallions chopped
  • 2 tbsp. Fresh Sage, chopped
  • 2 1/2 c. Water
  • 2 c. 2% Milk
  • 2 c. Vegetable Broth
  • 1 15 (ounce) can Cannellini Beans, rinsed

Instructions

  • Cut the sweet potatoes and apple into cubes and add to a large pot along with the scallions, sage and water. Bring to a boil and cook until the potatoes and apples are soft; approximately 20 minutes.
  • While the potatoes are cooking, add the milk and vegetable broth to a small pot and heat until warm, just below boiling so the milk doesn't curdle. Set aside.
  • Add the hot liquid and the cannellini beans to the potato mixture. Using a handheld blender, blend the soup until it is smooth and creamy.

Notes

*If you don't have a handheld blender, pour the ingredients into a regular blender and pulse until smooth. Make sure you hold a towel on top of the lid in case it pops off due to the heat so you don't burn your hands.

Nutrition

Serving: 1g | Calories: 130kcal | Carbohydrates: 26g | Protein: 6g | Fat: 1g | Cholesterol: 5mg | Sodium: 842mg | Fiber: 6g | Sugar: 8g