Sweet Potato Minestrone Soup

I keep our pantry and freezer stocked with essentials that you can use to whip up dinner in a flash. Especially in the fall and winter months where you end up making soups and other dishes with ease. I add fresh ingredients and balance the meal like in my sweet potato minestrone soup.

Buying in bulk, eating seasonally can help whip up unique dinners. Using different grains, beans, or spices will transform any dish. An easy meal like my minestrone soup can be supplemented with fresh greens, herbs, garlic etc.

Other options are that you can swap the sweet potato with butternut squash, the white beans with chickpeas, a whole grain instead of pasta and kale instead of spinach. Swapping any ingredients will give you a completely new dish. The beauty of soups and stews is that you can improvise with what you have on hand already.

Soup is to me the ultimate budget-friendly pantry meal. You can make it for a family or you can have a week of healthy, hearty winter lunches for work. Bonus is that you will also end up skipping the excess of sodium from the canned or cafe versions. Yay! For me this winter, that is key to my weight loss goals.

Also again the budget aspect, less meal prep, less money spent at the store, more time and money in my future haha.
Don’t forget to check out my Cauliflower Soup with Herbed Goat Cheese. Another delicious, rich and creamy soup for this chilly season.

What are you cooking up lately? Anyone else making chillis and soups like crazy? I’ve also been stocking up on ground meat and storing it in my freezer for coming up with quick meals on the weekends. Generally they defrost fast and you can make meatballs, pasta sauce, chillis, stuffed pasta, hamburgers, you name it!

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Sweet Potato Minestrone Soup

A sweet potato minestrone soup is the ultimate cold weather budget-friendly meal. Make a batch for a week of lunches or a hearty family meal.

Course Soup

Cuisine American

Keyword Minestrone Soup, Sweet Potato

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion diced
• 2 sweet potatoes peeled and cut into small cubes
• 3 garlic cloves minced
• 6 cups low sodium vegetable stock
• 1/2 tsp salt
• 2 cups cooked white beans
• 1 1/2 cups uncooked small pasta or whole grain
• 3 cups packed baby spinach
• 2 tbsp lemon juice

Instructions

1. Heat a large pot over medium heat.
2. Add the onion, sweet potatoes and garlic.
3. Saute ingredients for 8 minutes until they soften.
4. Add stock and salt.
5. Bring to a boil, reduce to a simmer, cover and cook for 5-10 minutes until soft.
6. Return to a boil, stir in beans and pasta. Reduce to a simmer and cover.
7. Cook for 10 minutes until the pasta is tender.
8. Before serving, stir in the spinach and lemon juice.
9. Serve hot. I like to sprinkle parmesan over top.

Recipe Notes

Leftovers will keep for a week.