Description
This Italian Sweet Potato Soup is a comforting and nutritious dish featuring tender sweet potatoes, aromatic herbs, and a medley of vegetables simmered to perfection in a savory broth. Enhanced with cannellini beans for protein and optional cream for added richness, this soup delivers a hearty yet light Italian-inspired meal perfect for cozy evenings.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 1 carrot, sliced
- 1 celery stalk, sliced
- 4 cups vegetable broth (or chicken broth)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup cannellini beans, drained and rinsed
- Salt and black pepper to taste
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
Optional Garnishes and Additions
- ¼ cup heavy cream or coconut milk (optional)
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until it becomes soft and translucent, creating a flavorful base for the soup.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Incorporate Vegetables: Add the diced sweet potatoes, sliced carrot, and celery to the pot. Mix well so the vegetables are lightly coated with the olive oil and aromatics.
- Add Herbs and Spices: Sprinkle in the dried basil, oregano, thyme, and optional red pepper flakes. Stir continuously for about 1 minute to release their aromas and enhance the soup’s flavor.
- Add Liquids and Simmer: Pour in the vegetable or chicken broth along with the undrained diced tomatoes. Increase the heat to bring the mixture to a gentle boil.
- Cook Vegetables: Reduce the heat to maintain a simmer and cook uncovered for 20–25 minutes, or until the sweet potatoes are fork-tender and the flavors have melded.
- Add Cannellini Beans: Stir in the drained and rinsed cannellini beans, then simmer for an additional 5 minutes to heat through.
- Optional Cream Finish: If desired, stir in heavy cream or coconut milk to give the soup a creamy texture and richer taste.
- Season and Garnish: Adjust seasoning with salt and black pepper to your preference. Garnish with freshly chopped parsley or basil before serving warm.
Notes
- For a vegan version, use vegetable broth and coconut milk instead of heavy cream.
- You can add other vegetables like zucchini or bell peppers for extra nutrition and flavor.
- If you prefer a smoother texture, blend part or all of the soup before adding the beans.
- The red pepper flakes are optional and can be adjusted based on your heat preference.
- This soup keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian sweet potato soup, vegetarian soup, creamy sweet potato soup, healthy vegetable soup, cannellini bean soup
