Nourishing blend of sweet potatoes, beans, and vegetables in a rich tomato broth, ideal for warming comfort.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 17.6 oz)
02 - 2 medium Yukon gold or russet potatoes, peeled and diced (about 10.6 oz)
03 - 2 carrots, sliced
04 - 1 large onion, diced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 red bell pepper, diced
08 - 1 zucchini, diced
09 - 1 cup baby spinach (optional)
→ Beans & Legumes
10 - 1 can (14 oz) cannellini or kidney beans, drained and rinsed
11 - 1 can (14 oz) chickpeas, drained and rinsed
→ Tomato Broth
12 - 1 can (14 oz) diced tomatoes
13 - 4 cups vegetable broth
14 - 2 tablespoons tomato paste
→ Spices & Seasoning
15 - 1 teaspoon smoked paprika
16 - 1 teaspoon dried thyme
17 - 1 teaspoon ground cumin
18 - ½ teaspoon ground black pepper
19 - 1 teaspoon salt, or to taste
20 - 1 bay leaf
21 - 2 tablespoons olive oil
→ Garnish
22 - 2 tablespoons chopped fresh parsley (optional)
23 - Lemon wedges (optional)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced celery, and sliced carrots; sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced red bell pepper, and diced zucchini. Cook for 3 minutes, stirring occasionally.
03 - Add diced sweet potatoes, diced Yukon gold or russet potatoes, smoked paprika, dried thyme, ground cumin, black pepper, and salt. Sauté for 2 minutes until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, vegetable broth, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are just tender.
06 - Add drained cannellini or kidney beans and chickpeas. Simmer uncovered for 10 to 15 minutes until flavors meld and stew thickens.
07 - Stir in baby spinach, if using, and cook for 2 minutes until wilted.
08 - Taste and adjust seasoning as needed. Remove bay leaf. Ladle into bowls, garnish with fresh parsley, and serve with lemon wedges if desired.
