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Sweet Potato Minestrone
olive oil spray
1/2 cup diced red onion
1/2 cup diced carrot
1/2 cup garlic clove
1/2 large garlic -- smashed with salt
1 tablespoon white wine such as Chardonnay
2 cups water
2 teaspoons concentrated vegetable broth such as Better Than Bouillon ®
1 cup diced peeled sweet potato
1/2 teaspoon dried oregano
Italian seasoning -- with fennel seeds
1/4 teaspoon coarsely ground pepper
salt -- optional
2 cups cooked Flageolets -- with 2 cups reserved broth -- or water
1/4 cup mashed potato flakes
Spray a Dutch oven and add the diced carrot, onion, celery and garlic to the pan. Saute over medium-high for about 7 minutes or until onions are soft and the vegetables are aromatic. Add the wine and cook for about 1 minute.
Add water and rest of the ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until vegetables potatoes are tender. Yield: 4 servings (serving size: 1-1/4 cups).
VARIATION: About 5 minutes before serving, add 1 cup chopped spinach or Napa (Chinese) cabbage and continue cooking as needed.