Sweet Potato Minestrone Recipes

SWEET POTATO MINESTRONE

Steps:

• Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the 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.

SWEET POTATO MINESTRONE

Steps:

• In a large pot, saute onion, carrots, and celery in a little olive oil until tender.
• Add vegetable broth, water, sweet potato, basil, oregano, salt, pepper, tomatoes with juice, and beans. Bring to a boil, cover, and reduce heat to simmer for 30 minutes, or more.
• Stir in spinach, and cook for another 10 minutes. Serve immediately.

SWEET POTATO MINESTRONE

Steps:

• Heat oil in a large soup pot over medium high heat. Saute onion, celery, Italian seasoning, and pepper until tender, about 5 minutes.
• Stir in undrained tomatoes, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.

SWEET POTATO MINESTRONE

Steps:

• In a soup kettle, combine the broth, water, sweet potatoes, onion, garlic and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Return to a boil. Add the cabbage, pasta and peas; cook for 8-10 minutes or until the pasta and vegetables are tender.

THE BEST MINESTRONE

Steps:

• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
• Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

POTATO MINESTRONE

Steps:

• In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through.

SWEET POTATO MINESTRONE

Steps:

• 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.