Portuguese Bean Soup

• 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

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.

olive oil, white onion, chicken broth, sweet potato, chiligarlic sauce, tomatoes, cannellini beans, swiss chard, balsamic vinegar

Taken from www.food.com/recipe/portuguese-bean-soup-214194 (may not work)