Sweet Potato Minestrone

I’ve gotten used to having a meatless meal ready to go every week. It’s a nice change of pace from the normal meat-and-potatoes entree.

Instead, potatoes are sometimes the MAIN dish at dinner. Such is the case with this recipe: sweet potato minestrone.

This is a typical minestrone (with pasts and veggies) with sweet potatoes instead of any meat or beans.

I scarfed this soup down in a hurry, it’s that good. You can easily serve it by itself or with a grilled cheese sandwich (which I recommend).

Enjoy!

A meatless minestrone that makes sweet potatoes the star of the soup.

2 TBS. butter

6 cups vegetable broth

2 cups water

2 large sweet potatoes, peeled and diced

1 onion, diced

4 cloves garlic, minced

2 tsp. Italian seasoning

1 lb.small pasta shells

2 cups frozen peas

salt & pepper

2 cups fresh spinach\

Parmesan cheese, for topping

In a large stock pot, melt butter over medium high heat. Add onion and saute until tender, about 4-5 minutes. Stir in garlic and saute for 1-2 minutes or until fragrant.
Stir in sweet potatoes, water, vegetable broth, salt, pepper and Italian seasoning.
Bring mixture to a boil, then reduce heat to a simmer. Cover and simmer for 15-20 minutes or until sweet potatoes are tender.
Stir in pasta and peas. Cover and simmer for another 10 minutes.
Stir in spinach (if desired). Remove from heat. Serve soup topped with Parmesan cheese.

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