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Minestrone Soup With Sweet Potato, Fresh Herbs, And Olives

Heat a very large soup pot or dutch oven over medium heat. Add a splash of water and once it is bubbling and the pot is hot, add in the diced onions. Stir the onions and allow to soften for about 3-4 minutes. Add to the pot the bell pepper, fresh sage, thyme, and garlic. Cook until fragrant, about 2 minutes. Then add the sweet potato, zucchini, chickpeas, crushed tomatoes, bay leaf, and vegetable . . .

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Servings: 4

Prep Time: 00:20

Cook Time: 00:35

Main Ingredients

2 tablespoons water

1 1/2 cups yellow onion, diced

1 bell pepper, small dice

1 tablespoon fresh sage, minced

1 tablespoon fresh thyme leaves, minced

3 - 4 garlic cloves, minced

2 cups sweet potato, small dice

1 small zuchini, small dice

1 15 oz can chickpeas, drained and rinsed

1 28 oz can fire-roasted crushed tomatoes

1 bay leaf

6 - 7 cups vegetable broth

1/2 cup small pasta

2 tablespoons fresh basil, chopped

2 tablespoons kalamata olives, finely chopped (optional)

salt and black pepper to taste

Preparation

1Heat a very large soup pot or dutch oven over medium heat. Add a splash of water and once it is bubbling and the pot is hot, add in the diced onions. Stir the onions and allow to soften for about 3-4 minutes.

2Add to the pot the bell pepper, fresh sage, thyme, and garlic. Cook until fragrant, about 2 minutes. Then add the sweet potato, zucchini, chickpeas, crushed tomatoes, bay leaf, and vegetable broth. Cover the pot and bring to a boil. Once boiling, lower heat slightly to a simmer and cook for 22 minutes, stirring occasionally.

3Add in the pasta, and cook for about 8 more minutes or the amount listed on your package of pasta. Next add in the kalamata olives and salt and pepper to taste. Turn off the stove and then add in the fresh basil for garnish right before serving.

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