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Sweet Potato Minestrone Recipe
Sweet Potato Minestrone Recipe photo by Taste of Home

Sweet Potato Minestrone Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 14 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Sweet Potato Minestrone in Country Woman January/February 1998, p36

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.

Reviews for Sweet Potato Minestrone

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 31, 2013

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.

MY REVIEW
Reviewed Jan. 17, 2010

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

MY REVIEW
Reviewed Jan. 9, 2010

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.

MY REVIEW
Reviewed Jan. 9, 2010

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

MY REVIEW
Reviewed Jan. 7, 2010

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

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