Portuguese Bean Soup

A cannellini bean soup with sweet potatoes, tomatoes, and swiss chard. Serves well with a slice of crusty wholegrain bread. -Recipe from Dr. Mehmet C. Oz's book

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1⁄2 teaspoon olive oil
• 1⁄2 cup  white onion, chopped
• 1 1⁄2 cups chicken broth or 1 1⁄2 cups vegetable broth
• 1⁄2 cup sweet potato, diced (1/2 inch unpeeled pieces)
• 2  teaspoons  chili-garlic sauce
• 0.5 (7 ounce) can diced tomatoes, undrained
• 0.5 (8 ounce) can cannellini beans, drained and rinsed
• 2  cups swiss chard, sliced and packed
• 2  teaspoons  balsamic vinegar

Directions

1. Heat a large saucepan over medium-high heat.
2. Add oil and onion; cook 3 minutes, stirring occasionally.
3. Add broth, potato, and chili garlic sauce.
4. Bring to a boil over high heat.
5. Reduce heat and simmer uncovered 5 minutes.
6. Stir in tomatoes and beans.
7. Return to a simmer, then add swiss chard.
8. Simmer 5 more minutes or until sweet potatoes and chard are tender.
9. Stir in vinegar and ladle into bowls.
10. For Vegan omit the chicken broth.