This sweet potato minestrone soup is very hearty on a cold winter night and full of healthy antioxidants. I serve it with hot garlic bread. If you are lucky enough to have leftovers, this soup tastes great the next day!
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- ½ teaspoons Italian seasoning: 2 piece
- salt and pepper: (to taste)
- Italian-style diced tomatoes: 1 can (28 ounce can)
- vegetable broth: 5 cups
- sweet potatoes: 2 piece (diced)
- carrots, sliced thin: 2 piece
- ounces green beans, cut into 1 inch pieces: 6 piece
- garlic: 5 clove (minced)
Metric Conversion
Stages of cooking
-
Heat oil in a soup pot over medium-high heat. Sauté onion, celery, Italian seasoning, salt, and pepper until tender, about 5 minutes. Stir in tomatoes with juice, broth, sweet potatoes, carrots, green beans, and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.
