Sweet Potato Soup with Walnut Pesto

Preparation instructions for soup:

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 1/2-1″ cubes, then add to the pot, along with the beans (and bean juice— don’t drain beans), 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.

Preparation instructions for pesto:

(The pesto can be made ahead and refrigerated, but it’s simple enough to put together while the soup is simmering.)

Begin by chopping the garlic and nuts in a food processor (see note below). 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.

Note: Remember to scrape down the sides of the food processor bowl after each ingredient addition.