Sweet Potato and White Bean Soup

• 1/4 cup water 
• 2 pounds sweet potatoes, cut lengthwise into quarters 
• 2 teaspoons butter 
• 1 cup chopped red onion 
• 1 tablespoon chopped fresh sage 
• 5 garlic cloves, minced 
• 2 cups unsalted chicken stock (such as Swanson) 
• 1 cup canned unsalted cannellini beans, rinsed and drained 
• 1 cup 2% reduced-fat milk 
• 3/4 teaspoon kosher salt 
• 1/2 teaspoon freshly ground black pepper, divided 
• 1 cup diced apple 
• 1/4 cup plain 2% reduced-fat Greek yogurt

Place 1/4 cup water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce plastic 3 or 4 times with a fork. Microwave at HIGH 15 minutes or until potatoes are very tender. Remove plastic wrap; cool.

Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender, stirring occasionally. Add stock; bring to a simmer.

Remove potato skins; discard skins. Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated.

Divide soup among 4 bowls; top each serving with 1/4 cup apple and 1 tablespoon yogurt. Sprinkle evenly with remaining 1/4 teaspoon pepper.

Serves 4; 354 calories.

VERDICT:  Easy, and with sage from the garden, cheap.  I used water instead of stock and still thought it was tasty--the toppings add a lot of texture and flavor.  The soup does, unfortunately, look a little like vomit, but the toppings help with that, too.  Keep!