Sweet Potato Minestrone with Chickpeas and Pesto

| Heather Poire
Serving size:6
Sweet Potato Minestrone with Chickpeas and Pesto

Ingredients

  • Drizzle of olive oil
  • 2 tbsp basil pesto
  • 1 small onion, diced
  • 1 large carrot
  • 1 large sweet potato, peeled and cubed
  • 2 cup canned tomatoes
  • 6 cup water
  • salt to taste
  • 1 tbsp nutritional yeast
  • 1/3 cup Stelline pasta
  • 1 tbsp bacon bits (optional)
  • 1 15 oz can Chickpeas
  • Handful of green beans
  • 2 cup baby spinach
  • vegan parmesan cheese and grilled buttered bread (optional)

Directions

  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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