Fall Minestrone

Fall Minestrone


1 tablespoon vegetable oil
1 cup chopped onion
1 cup diced carrot
2 1/2 cups cubed sweet potato (about 1 large sweet potato)
2 garlic cloves, minced
Salt and pepper to taste
1 teaspoon dried Italian seasoning
1 tablespoon tomato paste
6 cups chicken stock
1 cup frozen green beans
1 16-ounce can cannellini beans or other white beans, rinsed and drained
1/2 cup uncooked ditalini pasta
2 cups baby spinach
Parmesan cheese, if desired


1. Heat the oil in a large Dutch oven over medium-high heat. Add onion, carrot and sweet potato; sauté until potatoes are nearly tender. Add garlic; cook and stir for 30 seconds or until fragrant. Season with salt and pepper to taste and Italian seasoning. Reduce heat to medium, add tomato paste and stir until vegetables are evenly coated and paste turns a rich brown color.

2. Add chicken stock and green beans; return to medium-high heat and bring to a boil. Reduce heat to medium and add cannellini beans and ditalini. Cook until ditalini is al dente, about 10 minutes. Stir in spinach until wilted. Taste for seasoning and reseason as necessary. Ladle into bowls and sprinkle individual servings with cheese, if desired.

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