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Sweet Potato Soup With Sage, White Beans and Pasta

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“From an old Magazine (late 1980's) I bought at a second hand store for 20 cents. Filling (more like a thick chowder than a soup) and perfect for a cold night with a large loaf of crusty bread with lashings of butter and ready in under an hour.”
READY IN:
55mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot heat the oil and fry all the vegetables for 3 - 5 minutes, stiring often to stop from burning. Add the sage and cook for a further minute.
  2. Add the stock (hot stock will make the soup cook faster) and bring to the boil. Let the veggies cook (about 10 minutes) and use a potato masher to roughly mash the veggies so you have plenty of chunky bits, but they aren't too big. Reduce to a slow boil.
  3. Add the pasta and cook for 10 minutes.
  4. Add the canned beans and cook for a further 5 minutes. Stir through the parsley, salt and pepper.
  5. Let sit for a few minutes before serving with bread.

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