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Sweet Potato Minestrone Recipe

Sweet Potato Minestrone Recipe photo by Taste of Home

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I don't cook as much now that our daughters are on their own. But when I do, this is the recipe I reach for.—Helen Vail, Glenside, Pennsylvania

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Diabetic Friendly

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Sweet Potato Minestrone Recipe

Prep: 15 min. Cook: 20 min.

Yield: 14 Servings

15 20 35

Ingredients

4 cans (14-1/2 ounces each) reduced-sodium beef or vegetable broth
3 cups water
2 medium sweet potatoes, peeled and cubed
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons Italian seasoning
6 cups shredded cabbage
1 package (7 ounces) small pasta shells
2 cups frozen peas

Directions

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. Yield: 14 servings (about 3-1/2 quarts).

Nutritional Facts 1 cup equals 127 calories, 1 g fat (0 saturated fat), 0 cholesterol, 67 mg sodium, 23 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Sweet Potato Minestrone in Country Woman January/February 1998, p36

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Reviews for Sweet Potato Minestrone

Sweet Potato Minestrone

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Reviewed on Jan. 31, 2013 by Cook_aholic

I have made something very like this so tried it with these ingredients this time. We liked it but I used Kitchen Table's "unsalted" beef broth to cut down the sodium even more and to give it a little more body. I also added 1 t. of rosemary. We liked it a lot.

Reviewed on Jan. 17, 2010 by payoungs

I took this to a gathering and was it good, getting the rec. for a friend now. Yum

Reviewed on Jan. 09, 2010 by munger2525

I thought it was pretty good, but I have several other soup recipes that I like much better. It is a little more filling than regular vegetable soup. My husband likes vegetable soup, only with deer meat in it.

Reviewed on Jan. 09, 2010 by Maxine Miller

I thought this would be excellent using Tarragon ( a lemony flavor) instead of Italian spices. Use chicken broth for base.

Reviewed on Jan. 07, 2010 by Maxine Miller

I would use tarragon and chicken broth to make this soup.

Reviewed on Jan. 07, 2010 by tkarinas

This is a very delicious dinner soup and one my family loves. This recipe is very easy to make as well, which brings smiles to all the faces at the dinner table. This is a keeper, for sure.