Classic Minestrone Soup with Sweet Potato
Looking for a hearty, flavour-packed broth-based soup that doesn’t rely on cream to be delicious? This Classic Minestrone Soup with Sweet Potato is exactly that. Packed with vegetables, beans, pasta, and a rich, savoury broth, it’s a comforting Italian vegetable soup that is both filling and surprisingly easy to make.
I’ve always found that some broth-based soups can fall a little flat, which is probably why creamy soups like butternut or mushroom tend to be such popular go-tos. But a good minestrone proves that you don’t need heavy cream or coconut milk to make a soup feel satisfying. The secret is building flavour at every stage and starting with a good-quality broth.
Minestrone is a traditional Italian soup with countless regional variations, so there’s plenty of room to make it your own. My version combines sweet potato with classic minestrone ingredients for a hearty, slightly sweet twist while keeping the soup firmly rooted in its Italian-inspired foundations.
Serve this easy minestrone soup as a starter for an Italian-themed dinner, enjoy a bowl for a satisfying lunch, or make a big pot for a cosy winter or rainy-day meal. It’s nutritious, comforting, and substantial enough to stand on its own.
One important tip: season as you go and taste throughout the cooking process. And don’t underestimate the broth—because it forms the foundation of the entire soup, using a freshly made or good-quality stock can make a noticeable difference in the finished dish.
Classic Minestrone Soup with Sweet Potato
A hearty, flavour-packed minestrone soup with sweet potato, white beans, kale, zucchini, and pasta, finished with pesto and Parmesan.
Ingredients
- 2 tablespoons olive oil
- ¼ cup finely chopped pancetta or shiitake mushrooms, for a vegetarian option
- 1 cup diced carrots and celery, using equal amounts of each
- 1 cup diced yellow onion
- 3 large garlic cloves, finely chopped, or 2 teaspoons minced garlic
- 1 large sweet potato, peeled and diced
- 1 large zucchini, diced
- ½ bunch kale, chopped into bite-sized pieces
- 1 (15-ounce) can whole tomatoes, roughly chopped
- 2½ quarts vegetable broth, preferably homemade or good quality
- ½–1 cup white beans, soaked overnight, rinsed and drained, or precooked/canned. White kidney beans or cannellini beans work well.
- 1 cup cavatappi pasta, or another small pasta such as ditalini, small shells, or elbow macaroni
- 1 bay leaf
- 1 large sprig fresh thyme
- 1 teaspoon salt, plus more to taste
- 1–2 teaspoons freshly ground black pepper, plus more to taste
- 1 tablespoon dried thyme (optional)
- 1 teaspoon ground coriander (optional)
- 1 teaspoon dried basil (optional)
- Pesto, to taste
- Grated or shaved Parmesan cheese, to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside. You can also cook the pasta while the soup is simmering to save time.
- If using dried beans, cook them in a pot of boiling water until tender, about 35 minutes or longer if needed. The beans should be cooked through but still hold their shape without splitting. Drain and set aside.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the pancetta or shiitake mushrooms and sauté for about 2 minutes, until lightly browned and fragrant.Add the carrots, celery, and onion. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. If using the optional dried thyme, coriander, or basil, add them at this stage and stir to coat the vegetables.
- Add the aromatics and broth. Stir in the garlic, followed by the chopped tomatoes. Add the fresh thyme and bay leaf, then pour in the vegetable broth. Bring the soup to a simmer and cook over medium heat for about 15 minutes, allowing the flavours to develop.
- Add the diced sweet potato and increase the heat to medium-high. Bring the soup to a gentle boil or lively simmer, then cook for another 15 minutes, or until the sweet potato is beginning to soften. Season with salt and black pepper to taste.
- Reduce the heat slightly and add the kale, zucchini, and most of the cooked beans. Simmer for 6–8 minutes, until the kale has wilted and the zucchini is tender but still has some bite. Taste and adjust the seasoning as needed.
- Stir the cooked pasta into individual serving bowls rather than adding it directly to the pot. Ladle the hot minestrone over the pasta, then finish each bowl with pesto and grated or shaved Parmesan. Stir gently and season to taste.
Notes
- Since broth forms the base of the soup, homemade or good-quality vegetable stock will make a noticeable difference in the final flavour.
- Taste the soup throughout cooking and adjust the salt and pepper to your preference. The vegetables and broth can vary in seasoning, so don't rely solely on the listed amount.
- White kidney beans and cannellini beans work particularly well, but other white beans can be substituted.
- For the best texture, add cooked pasta directly to individual bowls rather than the main pot. This prevents it from absorbing all the broth and becoming soggy, especially when storing leftovers.
- Pesto and Parmesan are best added when serving. They add a fresh, savoury finish to each bowl.
- Use shiitake mushrooms instead of pancetta and make sure your Parmesan and pesto are vegetarian if needed.
- Minestrone is a wonderfully adaptable soup. Feel free to swap in seasonal vegetables or use whatever beans and small pasta you have on hand.
Nutrition Facts
Calories
390Fat (grams)
14 gCarbs (grams)
55 gFiber (grams)
10 gSugar (grams)
10 gProtein (grams)
13 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
