Minestrone soup with kale and sweet potatoes
This minestrone soup with kale and sweet potatoes is vegan and hearty, perfect for an easy lunch or supper. You can use gluten-free pasta, if preferred – I made it with orzo.
Ingredients
Method
- Finely chop the onion, celery and garlic.
- Peel the sweet potatoes, then cut them into bite-sized chunks.
- Roughly chop the carrot and red pepper.
- In a large, heavy-based pot, heat the oil, then gently sauté the onion and celery for 5 minutes until soft, then add the garlic, carrot, pepper and sweet potato pieces.
- Add the oregano, then gently sauté the vegetables over low heat for about 5 minutes.
- Stir in the tomato purée.
- After a minute, add the vegetable stock and passata, bring to the boil, then add the pasta and beans.
- Simmer, uncovered, for 10 minutes.
- When the veggies are tender, add the kale and cook for another 3-5 minutes.
- Stir in the parsley.
- Taste the soup and season to your liking.
- Serve warm.