Name: Savory Italian Sweet Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 pounds sweet potatoes, peeled and cubed; 4 tablespoons extra virgin olive oil; 1 large yellow onion, diced; 5 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 6 cups vegetable broth; 1 can (15 oz) cannellini beans, drained; 1 can (14.5 oz) diced tomatoes; 2 cups fresh spinach; 1/2 teaspoon red pepper flakes; 1 1/2 teaspoons sea salt; 1/2 teaspoon black pepper; 1/2 cup grated Parmesan cheese; 1/4 cup heavy cream (optional)

Description

A comforting Italian-inspired soup featuring roasted sweet potatoes, cannellini beans, fresh herbs, and aromatic garlic in a rich, flavorful broth

Ingredients

Scale

3 pounds sweet potatoes, peeled and cubed
4 tablespoons extra virgin olive oil
1 large yellow onion, diced
5 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
6 cups vegetable broth
1 can (15 oz) cannellini beans, drained
1 can (14.5 oz) diced tomatoes
2 cups fresh spinach
1/2 teaspoon red pepper flakes
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/4 cup heavy cream (optional)

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Instructions

1. Preheat oven to 425°F. Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes until caramelized and tender.
2. Heat remaining 2 tablespoons olive oil in large pot over medium heat. Add diced onion and sauté for 5-7 minutes until translucent.
3. Add minced garlic, chopped rosemary, and red pepper flakes. Cook for 1-2 minutes until fragrant.
4. Add roasted sweet potatoes, vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Use immersion blender to partially blend soup, leaving some chunks for texture, or blend completely for smooth consistency.
6. Stir in fresh spinach and cook until wilted, about 2 minutes.
7. Remove from heat and stir in heavy cream if using. Adjust seasoning with additional salt and pepper to taste.
8. Serve hot, garnished with grated Parmesan cheese and a drizzle of olive oil.

Notes

Store in airtight containers in refrigerator for up to 5 days or freeze for up to 3 months. Add cream and spinach after reheating if freezing. Soup thickens when refrigerated; thin with additional broth when reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Cuisine: Italian

Nutrition

Serving Size: 1 1/2 cups
Calories: 285
Sugar: 9g
Sodium: 680mg
Fat: 10g
Carbohydrates: 42g
Fiber: 7g
Protein: 8g