Minestrone Soup Recipe with Purple Sweet Potatoes
Chunks of delicate purple sweet potato grace a bowl of traditional minestrone soup.
Ingredients
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 large yellow onion, diced
- 3 stalks of celery, sliced
- 1 tsp Himalayan sea salt
- 1 Bay leaf
- 2 tsp Italian seasoning
- 1 15 oz cans tomato sauce
- 1 15 oz can diced tomatoes
- 4 cups chicken broth (or vegetable broth if you want vegetarian minestrone)
- 2 large purple sweet potatoes, peeled and diced
- 3 organic carrots, sliced thin
- 6 oz green beans, broken into 1-inch pieces (you can used canned, but put in last)
- 1 15 oz can Cannellini beans optional
- black pepper to taste
- basil for garnish
- 4 oz ditalini pasta optional
Instructions
- Heat oil in a dutch oven over medium-high heat. Saute garlic, onion, celery, seasonings, salt, and pepper until just tender, about 5 minutes.
- Stir in the tomatoes, sauce, broth, sweet potatoes, carrots, fresh green beans and garlic.
- Bring to a boil; reduce heat to low and simmer, occasionally stirring.
- Cook until vegetables are tender, between 20-30 minutes.
- Add the Cannellini beans during the last 5 minutes of cooking, so they don't get mushy.
- Remove Bay leaf before serving & add pepper to taste.
- Garnish with a sprig of fresh basil just before serving.
Notes
If you use pasta, cook it in boiling water with salt, then add it to the soup just before serving, otherwise, you'll end up with purple pasta.
Nutrition
Calories: 150kcalCarbohydrates: 29gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 784mgPotassium: 504mgFiber: 4gSugar: 5gVitamin A: 12060IUVitamin C: 15mgCalcium: 62mgIron: 1mg
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