minestrone soup with a sweet potato twist.

A hearty minestrone packed with sweet potato, pancetta, cannellini beans, kale and pasta shells.

Dietary: Dairy Free, Nut Free

Cooking Time: 30-35 minutes
Serves: 4

Ingredients:
1 tablespoon olive oil
1 small brown onion, finely sliced
90g pancetta, diced
1 teaspoon dried oregano
400g can diced tomatoes
2 cups vegetable stock
1 large sweet potato, peeled and diced
2 celery stalks, diced

To Serve:
400g cannellini beans, drained and rinsed
3 leaves Tuscan kale, torn
200g small pasta shells, cooked as per the packet

Method:
Heat the oil in a large pot over medium heat. Cook the onion and pancetta for 5-7 minutes until softened and lightly browned.
Add the oregano, tomatoes and stock and bring to a simmer.
Add the sweet potato and celery and simmer for 15-20 minutes until the sweet potato is tender.
Stir in the beans and kale and cook for 5 minutes until the kale wilts.
Add the cooked pasta and simmer for 2-3 minutes to heat through.
Season with salt and pepper and serve hot with extra cracked pepper and oregano.

Storage:
Keep in the fridge for up to 4 days, or freeze without the pasta for up to 3 months.

Tips:
Cook the pasta separately if you're making ahead so it doesn't go soggy.
Add a squeeze of lemon before serving to brighten it up.