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  • Deziree Falls

    Sweet Potato Soup With Cannelini Beans (Forks over Knives recipe)

  • Sharon Bailey

    Sweet Potato Soup With Cannellini Beans and Rainbow Chard: • 8 c. water or vegetable broth • 2 Tbsp Sun Dried Tomato Powder • 2 leeks (approximately 6 ounces) • 2-3 large sweet potatoes (2 pounds) • 2 cans Cannelini Beans • 1 pound Rainbow Chard • 1/4 c. fresh squeezed lemon juice (with zest)

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