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Sweet Potato Minestrone with White Beans, Orecchiette, and Spinach

Serves 6.

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    Sweet Potato Minestrone

    Soup is the ultimate budget-friendly pantry meal. Even if you’re not feeding the masses, make the entire batch for a week of healthy, hearty winter lunches and skip the excessive price tag (and sodium levels) of cafeteria versions.

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    Tip

    Try butternut squash in place of sweet potatoes, chickpeas in place of white beans, whole grain or gluten-free macaroni in place of orecchiette, and kale instead of spinach for a completely new dish.

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    Sweet Potato Minestrone with White Beans, Orecchiette, and Spinach

    Ingredients

    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 onion, diced
    • 2 sweet potatoes, peeled and cut into small cubes
    • 3 garlic cloves, minced
    • 6 cups (1.5 L) no salt added or low-sodium vegetable stock
    • 1/2 tsp (2 mL) salt
    • 2 cups (500 mL) cooked white beans
    • 1 1/2 cups (350 mL) uncooked whole grain or gluten-free orecchiette or other small pasta shape
    • 3 cups (750 mL) packed baby spinach
    • 2 Tbsp (30 mL) lemon juice

    Nutrition

    Per serving:

    • calories285
    • protein11g
    • fat5g
      • saturated fat1g
      • trans fat0g
    • carbohydrates51g
      • sugars5g
      • fibre11g
    • sodium365mg

    Directions

    01

    In large pot, heat oil over medium. Add onion, sweet potatoes, and garlic. Sauteu0301 for 8 minutes, until vegetables begin to soften. Add stock and salt. Bring to a boil, reduce to a simmer, cover, and cook for 5 to 10 minutes, until vegetables are soft. Return to a boil, stir in beans and orecchiette, reduce to a simmer, cover, and cook for 10 minutes, until pasta is tender.

    02

    Immediately before serving, stir in spinach and lemon juice. Serve hot. Leftovers will keep for up to 1 week.

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