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Categories:
olive oil onions garlic tomatoes vegetable stock sweet potatoes white kidney beans frozen green beans salt fresh ground black pepper fresh basil corn kernels
Viewed: 151 - Published at: 5 years agoIngredients
- 1/4 cup olive oil
- 2 small onions, finely chopped
- 4 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 6 cups vegetable stock
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 (15 ounce) can white kidney beans
- 2 cups frozen green beans
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon fresh basil, minced (about 4-5 leaves)
- 1 (20 ounce) box frozen corn kernels
Method
- In a large pot heat oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent.
- Add garlic and saute 2-3 minutes longer.
- Add tomatoes, stock, and sweet potatoes. Bring to a boil.
- Add the white beans, green beans, salt, pepper, and basil. Return to boil.
- Lower heat and cook for 30 minutes.
- Stir in corn and heat through.
