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Add a photoThis soup is both hearty and good.
Enjoy and let your cooking bring Love,
Catherine
Ingredientes
- 1 large sweet potato â grated
- 3 tablespoons olive oil
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp chili powder
- 1 bay leaf
- 1 tsp dried oregano
- 1 long hot green pepper
- 2 carrots â diced
- 2 stalks celery â diced
- 1 large onion â diced
- 5 cloves garlic â crushed & chopped
- 5 cups chicken broth
- 1 â 28 ounce can of tomatoes
- 1 â 1 lb. 13oz can of Cannellini Beans - drained
- Balsamic Vinegar for drizzling
- ½ box of your favorite spaghetti
Direcciones
- In a large saucepan heat the olive oil and add the garlic, onion, celery, carrots and grated sweet potato and sauté until the onion is clear. While the veggies are sautéing, grill the hot pepper on the griddle until a some charring has occurred. Then chop the pepper with the seeds for extra heat (if you like) and toss into the saucepan.
- Add the tomatoes and the bay leaf and continue to simmer about another 4-5 minutes. Add the spices and stir. Continue to simmer these veggies for another 4-5 minutes.
- Add the chicken broth and the beans to the veggies and continue to simmer on low for another 25-30 minutes.
- Break the spaghetti in half and prepare as directed on the box.
- Place some spaghetti in a bowl and top with the soup. Drizzle a teaspoon of Balsamic Vinegar on top of the soup for a really nice flavor addition. You also can top with some grated Romano cheese and a little extra drizzle of olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 6 servings | |
| Calories 122 | |
| Calories from Fat 65 | 53% |
| Total Fat 7.32g | 9% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 392mg | 16% |
| Potassium 453mg | 13% |
| Total Carbs 11.97g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.91g | 3% |
| Protein 3.44g | 6% |
