Sweet and Spicy Vegetable Pasta Stew
 

Sweet and Spicy Vegetable Pasta Stew

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With a base of sweet potatoes as the heart of this stew and pasta to fill you up, no need to worry about any meat when you dip your spoon into this bowl! For those chilly winter nights, or when you want a reminder of the winter season, enjoy this comforting and veggie packed stew!

SERVING SIZE

8

INGREDIENTS

3 cups cubed sweet potatoes, peeled and cut into 1/2" pieces

1/2 cup chopped yellow onion

6 cups low sodium chicken or vegetable broth

1 (14.5 oz) can of diced tomatoes

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground black pepper

2 cups organic durum wheat semolina Baia Pasta, Accordion Tri-Color Soup Pasta

2 cups rainbow chard or kale, chopped into 1/8" thick strips

Salt and pepper to taste

Parmigiano Reggiano, shredded for serving

 

INSTRUCTIONS

In a large dutch oven, heat the olive oil over medium-high heat. Place the chopped onions in dutch oven and cook until translucent, about 5 minutes. Add sweet potato cubes in the pot and cook until for about 8-10 minutes until slightly softened.

Cover the sweet potatoes with chicken stock and bring the mixture to a slow boil. Cook this mixture until potatoes are softened and easily mashed, about 15-20 minutes. After potatoes are cooked through, remove from heat and use a potato masher or hand blender to mash sweet potatoes, blending until smooth.

Place dutch oven back on stove top over medium-low heat. Add tomatoes, salt, pepper, Italian seasoning, red pepper flakes, and pasta to the sweet potato puree. Cook stew over medium-low heat uncovered for about 10-15 minutes or until the pasta is cooked al-dente, stirring occasionally. Add the kale/chard into the pot and let simmer until the greens are begin to wilt, about 2-3 minutes.

Transfer to soup bowls and serve topped with shredded Parmigiano Reggiano and toasted or crusty bread for dipping. Enjoy!

  PRINT VERSION

vegetable plate

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