Vegetable Soup with Sweet Potatoes and Rosemary

By Maria Lichty

Updated May 16, 2019

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Ok, please don’t hate me because I made this fabulous vegetable soup, but I forgot to take pictures. I only have one photo and it is not great. I meant to take pictures later, after it cooled down…but I spaced it…and when I remembered it was too late…we devoured this soup!!

So I will just have to tell you how good it is:) It is full of veggies and all things good for you! If you feel a cold coming on, make a big pot of this soup! I am sure everything inside will cure you in no time and if it doesn’t, at least you will have something tasty to eat!!

There is nothing fancy about this soup…I just chopped up a bunch of vegetables and threw them in a pot with broth, canelli beans, seasonings, etc. The sweet potatoes are the star ingredient in this one! I try to add them to everything this time of year and they were perfect in this soup! The fresh rosemary also shined…it really punched up the flavor! So get chopping and make this soup!!

Vegetable Soup with Sweet Potatoes and Rosemary

1 Tablespoon olive oil
1 onion, diced
2 stalks of celery, diced
2 carrots, diced
3 garlic cloves, chopped
2 bay leaves
2 sweet potatoes, diced
2 small zucchinis, diced
1 yellow squash, diced
2 cans of diced tomatoes, (15 oz)
4 cups of vegetable broth
2 cans of canelli beans, rinsed and drained (15 oz)
Fresh rosemary
Salt and pepper

1. Sautee the onion in 1 Tablespoon of olive oil until soft. Add in celery, carrots, and garlic. Cook until tender. Add in bay leaves.
2. Next, add the sweet potatoes, zucchini, and yellow squash. Cook for about five minutes. Add in tomatoes and broth. Stir in the beans.
3. Season with fresh rosemary. I used about 2 tablespoons, finely chop it. Salt and pepper to taste.
4. Simmer for 30 minutes.