Sweet Potato And White Bean Soup With Sage-Walnut Pesto

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2 cups thinly sliced leek (about 2 medium)

3 cups fat-free, less-sodium chicken broth

1 cup water

2 cups (1/2-inch) cubed peeled sweet potato

4 cups chopped Swiss chard (about 1 bunch)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 (19-ounce) can cannellini beans, rinsed and drained

2 tablespoons fresh lemon juice

1/4 cup (1 ounce) grated Asiago cheese

1/4 cup chopped fresh parsley

2 tablespoons chopped walnuts

1 tablespoon chopped fresh sage

1 tablespoon walnut oil

1 garlic clove, peeled

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