About the Recipe
Ingredients
2 tbsp extra virgin olive oil 30 ml
1 small onion
4 cloves garlic
1 carrot
1 green bell pepper
1/2 cup tomato sauce 115 grams
1 tsp sweet smoked Spanish paprika 2.30 grams
1 tbsp sherry vinegar 15 ml
2 1/2 cups canned white beans 400 grams (drained)
3 cups vegetable broth
1 large sweet potato
handful finely chopped parsley
pinch sea salt
1 bay leaf
dash black pepper
Preparation
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
After 1 minute add in 1 small onion finely diced, 1 green bell pepper finely chopped, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly chopped, mix the vegetables with the olive oil
Once the onion is translucent, about 4 minutes, add in 1 tsp sweet smoked Spanish paprika and 1 tbsp sherry vinegar, quickly mix together, then add in 1/2 cup tomato sauce (I used finely grated fresh tomatoes), mix together and simmer
Meanwhile, cut 1 sweet potato (washed & patted dry) into small pieces that are 1/2 inch (1.25 cm) thick
After simmering the tomato sauce for 4 minutes and it has slightly thickened up, add in the chopped sweet potatoes and season with sea salt & black pepper, mix together, then add in 2 1/2 cups canned white beans (drained & washed), 3 cups vegetable broth and 1 bay leaf, gently mix together and raise to a high heat
Once the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat, simmer until the sweet potatoes are cooked through, about 15 to 20 minutes, then remove from the heat
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!