Sweet and Spicy Vegetable Pasta Stew
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 nights, or when you want a reminder of the winter season, enjoy this comforting and veggie packed stew!
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!
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