Curried Chestnut Soup

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 1/2 cups (1/2-inch) cubed peeled sweet potato
• 1 1/2 teaspoons curry powder
• 2 garlic cloves, crushed
• 1 1/2 cups (1-inch) cut green beans
• 1 1/2 cups coarsely chopped cooked shelled chestnuts (about 1 1/2 pounds in shell)
• 2 (16-ounce) cans fat-free, less-sodium chicken broth
• 1 (15-ounce) can cannellini beans or other white beans, drained
• 1/2 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can stewed tomatoes, drained

1. Heat oil in a Dutch oven over medium heat. Add onion; saute 4 minutes. Add sweet potato, curry powder, and garlic; saute 5 minutes. Add green beans, chestnuts, broth, and cannellini beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender, stirring occasionally. Place 4 cups vegetable mixture in a blender; process until smooth. Return pureed mixture to pan; stir in salt and remaining ingredients. Cook 5 minutes or until thoroughly heated.

olive oil, onion, curry powder, garlic, green beans, chestnuts, chicken broth, cannellini beans, salt, dried basil, ground cumin, black pepper, tomatoes

Taken from www.myrecipes.com/recipe/curried-chestnut-soup (may not work)