Instructions

1. In a large soup pot, bring the water or broth to a boil.
2. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft.
3. Add the diced sweet potatoes and cook for 8 to 10 minutes more, until tender.
4. Add the beans and cook for 2 minutes more. Remove the pot from the heat, and stir in the chard just until it wilts. Stir in the lemon juice and sun-dried tomato powder. Sprinkle with chopped Italian parsley if desired, and garnish with a fresh lemon twist and a sprinkling of lemon zest.