Sweet Potato Minestrone

Ingredients

• 2 carrots
• 2 Zucchini
• 1 bulb fennel
• 1 large onion
• 800 g sweet potatoes (2 pieces)
• 150 g whole‑grain pasta (e.g., rigatoni or penne rigate)
• 3 ripe tomatoes
• 3 tbsp olive oil
• 1 tsp basil pesto
• Salt
• ground pepper

Instructions

1. 1.

   Peel the carrots, cut them lengthwise into quarters and dice into small pieces. Wash the zucchini and slice it. Rinse the fennel bulb, halve it and dice into small cubes. Peel the onion and dice it. Peel the sweet potatoes and cut them into small pieces. Boil the tomatoes briefly, peel, remove the core and chop finely. Bring 2 L of water to a boil in a pot.

2. 2.

   Add all the vegetables to the pot. Add olive oil, salt and pepper, bring back to a boil, then reduce heat to low and simmer covered for 30 minutes until thickened. Cook the pasta in plenty of salted water until al dente, drain and add it to the soup. Stir in the pesto and adjust seasoning if needed. Ladle the soup into bowls and serve immediately.