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🍽️ Hearty Minestrone with Sweet Potato

519 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 2 Zucchini
• 1 bulb Fennel
• 1 large Onion
• 800 g Sweet potatoes (2 pieces)
• 150 g Whole wheat pasta (e.g. Rigatoni or Penne rigate)
• 3 Plum tomatoes
• 3 tbsp Olive oil
• 1 tsp Basil pesto
• Salt
• Pepper from the mill

Instructions

1. 1. Peel the carrots and cut them lengthwise into quarters.
2. 2. Cut the carrot quarters into small, bite-sized pieces.
3. 3. Wash the zucchini thoroughly.
4. 4. Slice the zucchini into rounds.
5. 5. Wash the fennel bulb and cut it in half lengthwise.
6. 6. Cut the fennel halves into small cubes.
7. 7. Peel the onion.
8. 8. Dice the onion into small cubes.
9. 9. Peel the potatoes.
10. 10. Cut the potatoes into small pieces.
11. 11. Peel the tomatoes by briefly pouring boiling water over them.
12. 12. Remove the hard core from the tomatoes.
13. 13. Chop the cored tomatoes finely.
14. 14. Pour two liters of water into a large pot.
15. 15. Bring the water in the pot to a boil.
16. 16. Add all the prepared vegetables to the boiling water.
17. 17. Add a splash of olive oil to the soup.
18. 18. Season the soup with salt and pepper.
19. 19. Bring the soup back to a boil.
20. 20. Reduce the heat to the lowest setting.
21. 21. Cover the pot with a lid.
22. 22. Let the soup simmer for 30 minutes on low heat.
23. 23. Bring plenty of water in a separate pot to a boil and add salt.
24. 24. Cook the pasta in the salted water until al dente (firm to the bite).
25. 25. Drain the pasta.
26. 26. Add the drained pasta to the vegetable soup.
27. 27. Add pesto to the soup.
28. 28. Stir the pesto well into the soup.
29. 29. Taste the soup at the end and add more salt or pepper if needed.
30. 30. Fill the hot vegetable soup into soup bowls.
31. 31. Serve the soup immediately.

Nutrition per serving

• kcal: 519
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 86 g