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SWEET POTATO MINESTRONE

A meatless delight! This soup is rich in nutrients, vitamins and flavor. Freezes well.
Also see Article: Louisiana Sweet Potatoes

Makes 6 to 8 servings.

• 1 cup chopped onion
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 2 (14 1/2-oz) cans vegetable broth
• 1 cup water
• 2 cups fresh sweet potatoes (yams) peeled and diced
• 1 tsp. dried oregano
• 1/2 tsp. dried basil
• Salt and pepper to taste
• 1 (28-oz) can diced tomatoes, undrained
• 1 (15-oz) can Great Northern beans, rinsed and drained
• 1 (10-oz) bag fresh spinach, stemmed and coarsely chopped


In a large pot coated with nonstick cooking spray, sauté onion, carrots and celery until tender.

Add vegetable broth, water, sweet potatoes, oregano, basil, salt and pepper, tomatoes with juice and Northern beans.

Bring to boil, cover, reduce heat and simmer 30 minutes or until vegetables are tender.

Stir until spinach and cook just until wilted. 

Per serving: CAL 256.9 (4% from fat); FAT 1.357g; PROTEIN 11.46g; CARB 53.24g; CHOL 0mg; SODIUM 1070mg

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

 

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