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Sweet Potato Minestrone

I don't cook as much now that our daughters are on their own. But when I do, this is the recipe I reach for.—Helen Vail, Glenside, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    14 servings (about 3-1/2 quarts)

Ingredients

  • 4 cans (14-1/2 ounces each) reduced-sodium beef or vegetable broth
  • 3 cups water
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 6 cups shredded cabbage
  • 1 package (7 ounces) small pasta shells
  • 2 cups frozen peas

Directions

  • In a soup kettle, combine the broth, water, sweet potatoes, onion, garlic and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Return to a boil. Add the cabbage, pasta and peas; cook for 8-10 minutes or until the pasta and vegetables are tender.
Nutrition Facts
1 cup: 127 calories, 1g fat (0 saturated fat), 0 cholesterol, 67mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.

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