Sweet Potato Minestrone with Chickpeas and Pesto

Serving Size: 6


  • Drizzle of olive oil
  • 2 cup baby spinach
  • Handful of green beans
  • 1 15 oz can Chickpeas
  • 1 Tbsp bacon bits (optional)
  • 0.33 cup Stelline pasta
  • 1 Tbsp nutritional yeast
  • salt to taste
  • 6 cup water
  • 2 cup canned tomatoes
  • 1 large sweet potato, peeled and cubed
  • 1 large carrot
  • 1 small onion, diced
  • 2 Tbsp basil pesto
  • vegan parmesan cheese and grilled buttered bread (optional)


  1. Heat a medium soup over medium / high heat. Add olive oil, pesto, onion and carrot - saute until onion begins to soften and turn golden.
  2. Add sweet potato, tomatoes, nutritional yeast , salt + water - stir. Bring to a boil, reduce heat and simmer for 15 minutes.
  3. Add pasta, bacon bits, chickpeas and green beans- simmer for an additional 7-8 minutes (or according to cooking directions on pasta box).
  4. Stir in baby spinach and recover- serve once spinach has wilted.
  5. Ladle into bowls and top with vegan Parmesan and serve with buttered grilled bread.
  6. Keeps well up to four days, the best after day two or three.
  7. Enjoy!

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