Portuguese Bean Soup
From: Atiekay

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

SERVES 2

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

Heat a large saucepan over medium-high heat.

Add oil and onion; cook 3 minutes, stirring occasionally.

Add broth, potato, and chili garlic sauce.

Bring to a boil over high heat.

Reduce heat and simmer uncovered 5 minutes.

Stir in tomatoes and beans.

Return to a simmer, then add swiss chard.

Simmer 5 more minutes or until sweet potatoes and chard are tender.

Stir in vinegar and ladle into bowls.