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This Pasta Soup with Sweet potato and Peas is a great recipe for fall. This filling soupis full of fibre, low in fat and is a quick-and-easy go-to meal!
I just came back from Chicago and I am so excited to tell you how I enjoyed this weekend. I stayed there from Thursday to Monday afternoon and I loved everything from that beautiful city, especially the deep dish pizza. OMG what is that? ABSOLUTELY D.E.L.I.C.I.O.U.S!!! I couldn’t get enough of it. Please, don’t judge but I have to confess that I even had the leftovers for breakfast next morning. I know, I know… this is not healthy, but once in a while it’s okay, right? And what about the Sprinkles Cupcake store, guys? They have awesome cupcakes there!! I’ve never tried a cupcake from Sprinkles before, but now I am in love! Oh, Gosh… why we don’t have Sprinkles in Canada?
My childhood friend showed me everything I wanted to see like the Millennium Park, Willis Tower and the Chicago River Architecture Tour. We also went to the RPM Steakhouse restaurant and let me tell you guys… IT WAS DIVINE! It was one of the best restaurants I’ve been before. I truly recommended this restaurant if you want to taste a marvellous good quality meat. But unfortunately the weather wasn’t very good. It was actually very cold, but I am used to this type of weather since I live in a winter land 😉
So, talking about cold weather, why not to make a delicious soup recipe? Is there a better food for the chilly days? I guess not. Nothing beats a warm and delicious bowl of homemade hot soup when the temperatures are below zero. It is so easy to make and healthier than canned soup. Those cans should be forgotten forever, right? Making soup is so easy, that there’s really no excuse for buying canned soups.
This filling Pasta Soup with Sweet Potato and Peas is full of fibre, low in fat and is definitely a quick-and-easy go-to meal. This time I decided to add brown rice pasta to make this soup even more of a comfort food. For soup, we should use a small pasta because as a rule, the thinner the soup, the smaller the pasta. For broths and light soups, select from a large assortment of tiny shapes.
- In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions and garlic. Sauté until onions are translucent. Add red pepper and sweet potato and cook for about 5 minutes.
- Add broth and bring it to a boil. Add brown rice pasta, cover and cook according to the package instructions.
- Add beans, peas, cayenne pepper, salt and pepper and cook for 4 minutes more.
- Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.
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