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Normally, Minestrone soup has pasta in it… but, the pasta is replaced with sweet potatoes and it hits all the marks. Low cal, low carb and high protein and best of all, delicious!! I made this for my daughter and family when they were returning from a cold soccer tournament, after a 4 hours drive home. I wanted the house to smell inviting and also provide a hearty, light meal and this delivered. I added a Gluten Free cornbread muffin to round out the meal. It was so good, I only came home with one serving so, I made another batch today. Since our temps are in the single digits, it’s the perfect meal to have on tap. It does take a little while to chop all the wonderful things that go into this so I gave it a 4 spoon rating, but the flavor is a 5 spoon rating. You can use a pot on the stove, a crock pot or instant pot. Basically, after browning onions and meat, I throw the rest of the ingredients into the pot so one pot preparation.
BROWN:
2 tsp. olive oil
1 lb. Italian sausage (I used mild)
1 red onion, chopped
ADD:
4 stalks celery, chopped
2 med/large sweet potatoes, chopped
1 red bell pepper, chopped
1 bunch of cilantro, just the leafy part, chopped
1 Qt. veggie broth (or chicken broth)
1 c. water
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp ground cumin
1 TBL. coconut sugar (or you can use regular sugar)
2.. 15 oz. cans of diced tomatoes
2 garlic cloves, minced
1 large lime zested and juiced
1 can Northern Beans (drained and rinsed)
8 c. spinach. (added in the last 15 minutes of cooking) (I chop up the leaves only, no stems)
- optional
- 1/4 tsp. red pepper flakes while cooking
- more hot sauce if you like it hot when serving.
- Cook until sweet potatoes are soft. 60-90 minutes
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