Advertisement
Sweet Potato Minestrone

Sweet Potato Minestrone

The calendar is showing October, and that can only mean one thing — we're in sweet potato season! Perfect for warming up on a crisp fall evening, this hearty soup is jam-packed with nutrients. And with its blend of sweet potatoes, Great Northern beans, tomatoes and kale, it's as beautifully colored as the autumn leaves
Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Directions

Yield:
4 servings

Serving size:
1 1/2 cups

Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and celery; cook and stir 4 minutes or until onion is softened. Stir water, sweet potatoes, beans, tomatoes, rosemary, salt, if desired, and pepper into saucepan. Cover and bring to a simmer; reduce heat and simmer 30 minutes.

Add kale; cover and cook 10 minutes or until tender.

Ladle soup into bowls; sprinkle with cheese.

Note: Choose kale in small bunches with firm leaves and a rich, deep color. Avoid bunches with limp, wilted, or discolored leaves. To remove the tough stems, make a “V-shaped” cut where the stem joins the leaf. Stack the leaves and cut them into pieces.

Nutrition Information:

Calories: 286 calories, Carbohydrates: 48 g, Protein: 13 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 189 mg, Fiber: 11 g

Exchanges per serving: 3 Bread/Starch, 1 Meat.

Copyright Diabetic Cooking.

Reviews

Advertisement

 

The latest delivered straight to your inbox

Learn More

Newsletter

Subscribe to Stay Informed

Sign up for Free

Get the latest diabetes news and a free gift!

Learn More

Save Your Favorites

Save This Article

Save This Recipe