Sweet Potato Soup With Sage, White Beans and Pasta

Submitted by cookingpompom

"From an old Magazine (late 1980's) I bought at a second hand store for 20 cents. Filling (more like a thick chowder than a soup) and perfect for a cold night with a large loaf of crusty bread with lashings of butter and ready in under an hour."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 10

ingredients

• 2 tablespoons oil
• 1 kg sweet potato, peeled and chopped
• 1 red onion, peeled and diced
• 2 large potatoes, peeled and diced
• 3 carrots, diced
• 3 celery ribs, diced
• 4 liters chicken (or water and stock cubes) or 4 liters vegetable stock (or water and stock cubes)
• 1 1⁄2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh parsley (or celery tops)
• 1 (425 g) tin white beans (Cannelini, butter, haricot etc)
• 1 cup raw pasta shells (or any small pasta)
• 1 teaspoon fresh ground pepper
• salt

directions

1. In a large pot heat the oil and fry all the vegetables for 3 - 5 minutes, stiring often to stop from burning. Add the sage and cook for a further minute.
2. Add the stock (hot stock will make the soup cook faster) and bring to the boil. Let the veggies cook (about 10 minutes) and use a potato masher to roughly mash the veggies so you have plenty of chunky bits, but they aren't too big. Reduce to a slow boil.
3. Add the pasta and cook for 10 minutes.
4. Add the canned beans and cook for a further 5 minutes. Stir through the parsley, salt and pepper.
5. Let sit for a few minutes before serving with bread.