Sweet Potato Soup With Sage, White Beans and Pasta

Name: Sweet Potato Soup With Sage, White Beans and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 kg sweet potato, peeled and chopped; 1 red onion, peeled and diced; 2 large potatoes, peeled and diced; 3 carrots, diced; 3 celery ribs, diced; 4 liters chicken (or water and stock cubes) or 4 liters vegetable stock (or water and stock cubes); 1 ½ tablespoons chopped fresh sage; 1 tablespoon chopped fresh parsley (or celery tops); 1 (425 g) tin white beans (Cannelini, butter, haricot etc); 1 cup raw pasta shells (or any small pasta); 1 teaspoon fresh ground pepper; salt

Servings: persons

2 tablespoons oil
1 kg sweet potato, peeled and chopped
1 red onion, peeled and diced
2 large potatoes, peeled and diced
3 carrots, diced
3 celery ribs, diced
4 liters chicken (or water and stock cubes) or 4 liters vegetable stock (or water and stock cubes)
1 ½ tablespoons chopped fresh sage
1 tablespoon chopped fresh parsley (or celery tops)
1 (425 g) tin white beans (Cannelini, butter, haricot etc)
1 cup raw pasta shells (or any small pasta)
1 teaspoon fresh ground pepper
salt

1
In a large pot heat the oil and fry all the vegetables for 3 - 5 minutes, stiring often to stop from burning.
2
Add the sage and cook for a further minute.
3
Add the stock (hot stock will make the soup cook faster) and bring to the boil.
4
Let the veggies cook (about 10 minutes) and use a potato masher to roughly mash the veggies so you have plenty of chunky bits, but they aren't too big.
5
Reduce to a slow boil.
6
Add the pasta and cook for 10 minutes.
7
Add the canned beans and cook for a further 5 minutes.
8
Stir through the parsley, salt and pepper.
9
Let sit for a few minutes before serving with bread.

2282

kcal

Calories

Fat

121

Carbs

328

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons oil, 1 kg sweet potato, peeled and chopped, 1 red onion, peeled and diced, 2 large potatoes, peeled and diced, and more.

Yes, Sweet Potato Soup With Sage, White Beans and Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!