Ingredients:
1 large sweet potato – grated
3 tablespoons olive oil
1 tsp paprika
½ tsp black pepper
½ tsp cumin
½ tsp chili powder
1 bay leaf
1 tsp dried oregano
1 long hot green pepper
2 carrots – diced
2 stalks celery – diced
1 large onion – diced
5 cloves garlic – crushed & chopped
5 cups chicken broth
1 – 28 ounce can of tomatoes
1 – 1 lb. 13oz can of Cannellini Beans - drained
Balsamic Vinegar for drizzling
½ box of your favorite spaghetti
In a large saucepan heat the olive oil and add the garlic, onion, celery, carrots and grated sweet potato and sauté until the onion is clear. While the veggies are sautéing, grill the hot pepper on the griddle until a some charring has occurred. Then chop the pepper with the seeds for extra heat (if you like) and toss into the saucepan.
Add the tomatoes and the bay leaf and continue to simmer about another 4-5 minutes. Add the spices and stir. Continue to simmer these veggies for another 4-5 minutes.
Add the chicken broth and the beans to the veggies and continue to simmer on low for another 25-30 minutes.
Break the spaghetti in half and prepare as directed on the box.
Place some spaghetti in a bowl and top with the soup. Drizzle a teaspoon of Balsamic Vinegar on top of the soup for a really nice flavor addition. You also can top with some grated Romano cheese and a little extra drizzle of olive oil.
This soup is both hearty and good.
Enjoy and let your cooking bring Love,
Catherine
1 large sweet potato – grated
3 tablespoons olive oil
1 tsp paprika
½ tsp black pepper
½ tsp cumin
½ tsp chili powder
1 bay leaf
1 tsp dried oregano
1 long hot green pepper
2 carrots – diced
2 stalks celery – diced
1 large onion – diced
5 cloves garlic – crushed & chopped
5 cups chicken broth
1 – 28 ounce can of tomatoes
1 – 1 lb. 13oz can of Cannellini Beans - drained
Balsamic Vinegar for drizzling
½ box of your favorite spaghetti
In a large saucepan heat the olive oil and add the garlic, onion, celery, carrots and grated sweet potato and sauté until the onion is clear. While the veggies are sautéing, grill the hot pepper on the griddle until a some charring has occurred. Then chop the pepper with the seeds for extra heat (if you like) and toss into the saucepan.
Add the tomatoes and the bay leaf and continue to simmer about another 4-5 minutes. Add the spices and stir. Continue to simmer these veggies for another 4-5 minutes.
Add the chicken broth and the beans to the veggies and continue to simmer on low for another 25-30 minutes.
Break the spaghetti in half and prepare as directed on the box.
Place some spaghetti in a bowl and top with the soup. Drizzle a teaspoon of Balsamic Vinegar on top of the soup for a really nice flavor addition. You also can top with some grated Romano cheese and a little extra drizzle of olive oil.
This soup is both hearty and good.
Enjoy and let your cooking bring Love,
Catherine
KeyIngredient
8 comments:
Looks great! Can't wait to try it!
This is one I've never heard of!
Looks fantastic, will have to try.
Well, I wanted to drop my entrecard but I was already at 300, so instead I will just say how absolutely yummy that looks :-)
sweet potato soup with spaghetti sounds really healthy..looks good too..
Hi Catherine! Have a Happy Valentine's Day too!
Sounds delicious! I'm a big fan of sweet potatoes!
Happy Valentine's Day! XOXOXO
Delicious looking soup!
That look so delicious especially that red color make it an ideal recipe for V Day.
Wish you and all your loved ones A Very Happy V day.
Love Always.
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