Recipe for Easy Sweet Potato Minestrone Soup, California Style

minestrone soupEveryone needs delicious recipes with heaping servings of veggies. Whether you’re thinking about overall health or trying to lose a few pounds, maintaining a balanced diet throughout the year is key to success.

Easy California Sweet Potato Minestrone fits the bill. A riff on the classic Italian soup, it takes a favorite that’s already loaded with veggie- and legume-goodness and makes it even better by adding superfood sweet potatoes. California sweet potatoes are a great source of vitamin A, plus they’re full of heart-healthy potassium and fiber and antioxidants like vitamins C and E.

Easy California Minestrone Soup

Serves 8


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 pound orange- or yellow/white-fleshed sweet potatoes, cut into 1/2-inch dice (about 3 c)
  • 2 stalks celery, diced
  • 3 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons salt, or more to taste
  • 1 1/2 teaspoons pepper, or more to taste
  • 8 cups chicken or vegetable broth
  • One 28-ounce can diced tomatoes
  • One 15-ounce can garbanzo beans, drained
  • One 15-ounce can kidney beans, drained
  • 3/4 cup uncooked elbow macaroni pasta
  • 3/4 cup fresh or frozen peas
  • 2 tablespoons chopped fresh oregano
  • 1/2 cup grated, shredded or shaved Parmesan cheese


In a large saucepan or small stockpot over medium-high heat, warm the oil. Add onion and cook, stirring occasionally, for 2 minutes. Add sweet potatoes, celery, tomato paste, garlic, salt and pepper and cook, stirring occasionally, 3 to 4 minutes.

Add broth, tomatoes and beans and bring to a boil. Add pasta and peas, reduce to a simmer, and cook until vegetables and pasta are tender, about 10 minutes. Stir in oregano and more salt and pepper to taste. Serve sprinkled with cheese.

For more recipes and information about California sweet potatoes, visit