Sweet Potato Soup With Sage, White Beans and Pasta

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a