Delicious, warming and vegan stew with sweet potato and white beans. Ideal for the colder season with healthy protein from cannelli beans. Perfect as an uncomplicated and quick dish for every day, suitable for the whole family.
Heat large pot with the frying oil on the stove. Sauté garlic and onion until translucent. Add tomato paste and stir briefly.
30 ml Frying oil or other high heat oil, 2 Piece Garlic cloves, 1 Piece red onion and 2 shallots, 30 g Tomato paste
Add carrots, zucchini and sweet potatoes and sauté for another 3-5 minutes.
3 Piece medium carrot, 1 Piece large zucchini, 500 g Sweet potatoes
Deglaze with vegetable broth, add tomato pieces, white beans, rosemary, thyme, turmeric, coconut blossom sugar. Stir, season with salt and pepper to taste. Stir in optional kale.
1 Liter Vegetable broth, 250 g Tomato pieces or passata, 240 g Cannellini beans - drained and washed - or a jar before draining, ½ tbspn Rosemary, ½ tbspn Thyme, 1 tbspn Turmeric, 1 tbspn Coconut blossom sugar, Salt and pepper to taste
Simmer for 20 minutes over medium heat until the vegetables are nice and soft.
Divide soup into plates, garnish with (optional) parsley and serve. enjoy! Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.