This soup is jam-packed with veggies and legumes, brimming with vitamins and minerals, feeds a crowd, and can be on the table within an hour. All great, right?
But even better, it’s absolutely delicious—bright, flavorful, hearty, and satisfying. Perfect for lunch or dinner, with a hunk of bread to help sop up every drop.
Easy Sweetpotato Minestrone Soup
Serves 8
Ingredients:
2 tablespoons olive oil
1 large onion, cut into 1/4-inch dice
1 pound orange- or yellow/white-fleshed sweetpotatoes, cut into 1/2-inch dice (about 3 cups)
2 stalks celery, cut into 1/4-inch dice
3 tablespoons tomato paste
4 cloves garlic, minced
1 1/2 teaspoons salt, or more to taste
1 1/2 teaspoons pepper, or more to taste
8 cups chicken or vegetable broth
One 28-ounce can diced tomatoes
One 15-ounce can garbanzo beans, drained
One 15-ounce can kidney beans, drained
3/4 cup uncooked elbow macaroni pasta
3/4 cup fresh or frozen peas
2 tablespoons chopped fresh oregano
About 1/2 cup grated, shredded, or shaved Parmesan cheese, for serving
Instructions:
In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, for 2 minutes. Add the sweetpotatoes, celery, tomato paste, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables are starting to soften, 3 to 4 minutes.
Add the broth, tomatoes, garbanzo beans, and kidney beans and bring to a boil. Add the pasta and peas and reduce to a simmer. Cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes.
Stir in the oregano and more salt and/or pepper to taste. Serve sprinkled with cheese.
