Sweet potato and lentil minestrone
This sweet potato and lentil minestrone is not a traditional version of the famous Italian soup – nevertheless, it’s tasty, healthy and hearty. You can use gluten-free pasta if preferred. Serve it with wholesome bread or flatbread (or without any bread!).
Ingredients
Method
- Finely chop the onion and garlic.
- Dice the carrot and celery.
- Peel and dice the sweet potatoes.
- In a large, heavy-based pot, heat the oil, then gently sauté the onion, celery and carrot for 5 minutes until soft, then add the garlic, sweet potatoes and herbs of your choice.
- Stir for a minute, then add the passata and the vegetable stock.
- Bring to a boil, then add the pasta.
- Simmer, uncovered, for 10 minutes.
- Meanwhile, shred the cabbage.
- Add the cabbage and lentils and cook for another 3-5 minutes.
- Taste the soup and season to your liking.
- Serve warm.