Sweet Potato Soup with Cannellini Beans and Rainbow Chard - Forks Over Knives

Ingredients

• 8 cups water or low-sodium vegetable broth
• 2 leeks (approximately 6 ounces), thinly sliced
• 2 to 3 large sweet potatoes (2 pounds), peeled and uniformly cubed
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 pound rainbow chard, leaves and stems chopped (see notes)
• Zest and juice of 1 lemon (about ¼ cup juice)
• 2 tablespoons sun-dried tomato powder (see notes)
• Chopped Italian parsley, for garnish (optional)