Sweet Potato Minestrone
1 tablespoon canola oil
1 medium onion, chopped
1 large celery stalk, chopped
2 1/2 teaspoons dried Italian herb blend
salt and ground black pepper
28 ounces whole tomatoes with basil, chopped juices reserved
4 cups vegetable broth
1 pound sweet potatoes, peeled and diced
4 medium carrots, peeled and thinly sliced
6 ounces green beans, cut into 1-inch pieces, (about 1 1/2 cups)
5 medium garlic cloves, minced
Heat oil in soup pot over medium-high heat. Add onion, celery,
herb blend, a few pinches of salt, and several grinds of pepper.
Saute until vegetables soften a bit, about 5 minutes.
Stir in tomatoes and their juices, vegetable broth, sweet potatoes,
carrots, green beans, and garlic. Bring to boil, reduce heat, and
simmer, stirring occasionally, until vegetables are tender, about
30 minutes. Ladle soup into bowls and serve hot.