Recipes

Sweet Rewards Recipe Contest

Sweet Potato White Bean Soup with Toasted Parmesan Pignoli

2008 Second Place Soups

Ingredients:

Toasted Parmesan Pignoli:
1/3 cup pignoli pine nuts, coarsely chopped
3 tablespoons all- purpose flour
2 tablespoons parmesan cheese, shredded
2 tablespoons salted butter, softened
2 teaspoons fresh rosemary, finely chopped
¼ teaspoon salt

Soup:
1 tablespoon olive oil
I cup onion, chopped
1 teaspoon garlic, minced
2 cups chicken broth
1 (15 ounce) can Louisiana sweet potatoes, drained and coarsely mashed
1 (15.5 once) can cannelleni beans(white kidney beans) drained
1/3 cup heavy cream
¼ cup roasted red peppers, chopped
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions:

Preheat oven to 375◦ F. Line a baking sheet with parchment paper.

To make toasted parmesan pignoli:
Combine chopped pine nuts, flour, parmesan cheese, butter. rosemary, and salt by hand in a medium bowl until crumbly (mixture will be sticky).
Sprinkle mixture out into a single layer on lined baking sheet and bake 6-8 minutes. Remove from oven, crumble mixture with fingers to break apart, and return to oven for 4-6 minutes more until golden brown.
To make soup:
Heat olive oil in a large saucepan over medium heat. Add onions and sauté, stirring regularly for 2-3 minutes until soft. Add garlic and sauté for 1-2 minutes more. Whisk in chicken broth and mashed sweet potatoes. Bring to a boil, then reduce heat to medium- low. Add beans, cream, red peppers, salt and pepper to saucepan. Stir well, cover and simmer 8-10 minutes to heat throughout and combine flavors.

To serve:
Ladle soup into shallow soup bowls. Garnish the middle of each serving with a small mound of the toasted parmesan pignoli. Serve warm.

Makes 4 Servings

Credits:

Shannon Kohn
Simpsonville, S.C.