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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