Classic Minestrone Soup with Sweet Potato

Hearty soup (especially broth-based) with flavour. Is that so much to ask? Sometimes it is! I have found many broth-based soups fall flat and don't have much flavour, making starch-based soups like creamy butternut or cream of mushroom, for example, a go-to for people. However, the soup shouldn't always have to rely on the addition of heavy or coconut cream to be delicious.

That's why I've come to appreciate this soup - minestrone - a traditional Italian soup that is easy to make and will taste quite impressive when you serve your friends and family. Making an Italian-themed dinner? I highly recommend this to start! Need something for lunch that will fill you up? Want a heart-warming something in the middle of winter or a rainy day? This soup checks all those boxes.

You can customize it in several ways, but below I've outlined a mostly traditional version that has worked for me. I reiterate the importance of seasoning to taste during the cooking process. I'll also mention that it will help if you use freshly made or good quality broth. With a soup like this, that can make or break your meal. You'll be happy with your finished product if you consider these things. Enjoy!

Ingredients

1 cup cavatappi pasta (or any small-sized pasta)

1/2 - 1 cup white beans soaked overnight, rinsed and drained, or precooked/canned (I used white kidney beans, you can also use cannellini)

1/4 cup finely chopped pancetta or shiitake mushrooms

2 tablespoons olive oil

1 cup equal parts carrots and celery diced

1 cup yellow onion, diced

2 1/2 quarts vegetable broth (homemade or good quality)

1 large zucchini, diced

1 large sweet potato, peeled and diced

3 large garlic cloves, chopped (or 2 teaspoons minced)

1/2 bunch kale, chopped into bite-size pieces

1 (!5-ounce) can whole tomatoes, chopped

1 bay leaf

1 large thyme sprig

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon dried thyme (optional)

1 teaspoon coriander (optional)

1 teaspoon dried basil (optional)

Pesto

Grated or shaved parmesan cheese

Instructions

Boil your pasta according to the packaging instructions; set it aside (you can also wait to do this while the soup is cooking).

If you have dried beans, cook those until softened in a rolling boil, about 35 minutes or longer if necessary - don't cook to the point that the beans split.

Sauté the pancetta or mushrooms in a large, heavy-bottomed bottom for about two minutes.

Add the carrots, celery and onions, cook for about 4-5 minutes, sweating them out. (If you use the other dried spices, add them in at this point).

Add the garlic, followed by the tomatoes. Add the fresh thyme and bay leaf (this is also known as 'bouquet garni' in French), and finally, your broth. Allow your soup to simmer for about 15 minutes over medium heat.

Add the potatoes, increase the temperature to medium-high; get the soup to a soft rolling boil or fast simmer. Cook for another 15 and make sure the potato begins to soften and fool through. Season to taste with salt and pepper.

Reduce the heat slightly again and mix in the kale, zucchini and most of the beans; simmer for about 6-8 minutes until the kale has wilted down, and the zucchini is somewhat cooked. Season to taste.

Mix in the cooked pasta and add the parmesan cheese and pesto in the serving bowls (not the pot), then stir and season to taste.

Serve hot and store in the fridge for 3-5 days before freezing.

Note: Don't add the pasta, parmesan, and pesto to the pot I almost made that error- only do that when serving. This prevents the pasta from getting soggy and ensures your pesto and cheese taste their best.