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Hearty Vegetable Minestrone

Ready in 50 minutes

Serves 6/8 people


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium celery stalks, chopped
  • ¼ cup tomato paste
  • 2 cups chopped seasonal vegetables (yellow squash, zucchini, butternut squash, broccoli green beans or peas)
  • 4 cloves garlic, pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 large can diced tomatoes
  • 1 bottle of La Dee Da Sweet Potato Minestrone
  • 1 cup vegetable stock 
  • 1 teaspoon fine sea salt
  • 2 bay leaves
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 ½ cup pasta (orichiette, elbow, farfalle, shells etc) 
  • 1 can cannellini beans, rinsed and drained
  • 2 cups greens (baby spinach, chopped kale or chopped collard greens)
  • 2 teaspoons lemon juice
  • Freshly grated Parmesan cheese, for garnishing (optional)


  1. Warm olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent. (7 to 10 minutes)
  2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently. 
  3. Pour in the diced tomatoes, La Dee Da Sweet Potato Minestrone, and  broth. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
  4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
  5. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is al dente and the greens are tender. 
  6. Remove the pot from the heat, then remove the bay leaves and stir in the lemon juice. Taste and season with more salt and pepper until desired spices are achieved. Enjoy!
  7. (Optional) Garnish bowls of soup with grated Parmesan. 


MAKE IT DAIRY FREE/VEGAN: Don’t garnish with Parmesan, or use a vegan Parmesan alternative. 

MAKE IT GLUTEN FREE: Substitute your favorite sturdy gluten-free noodle. (Chickapea products work great!)