add to shopping list Ingredients

1 large sweet potato – grated
3 tablespoons Olive Oil
1 tsp Paprika
½ tsp Black Pepper
½ tsp cumin
½ tsp chili powder
1 bay leaf
1 tsp dried oregano
1 long hot green pepper
2 carrots – diced
2 stalks celery – diced
1 large onion – diced
5 cloves garlic – crushed & chopped
5 cups chicken broth
1 – 28 ounce can of tomatoes
1 – 1 lb. 13oz can of Cannellini Beans - drained
Balsamic Vinegar for drizzling
½ box of your favorite spaghetti

Preparation

In a large saucepan heat the olive oil and add the garlic, onion, celery, carrots and grated sweet potato and sauté until the onion is clear. While the veggies are sautéing, grill the hot pepper on the griddle until a some charring has occurred. Then chop the pepper with the seeds for extra heat (if you like) and toss into the saucepan.

Add the tomatoes and the bay leaf and continue to simmer about another 4-5 minutes. Add the spices and stir. Continue to simmer these veggies for another 4-5 minutes.

Add the chicken broth and the beans to the veggies and continue to simmer on low for another 25-30 minutes.

Break the spaghetti in half and prepare as directed on the box.

Place some spaghetti in a bowl and top with the soup. Drizzle a teaspoon of Balsamic Vinegar on top of the soup for a really nice flavor addition. You also can top with some grated Romano cheese and a little extra drizzle of olive oil.

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