How to make it

  • In a large stock pot, heat the oil.
  • Sautee the onion and garlic for a few minutes.
  • Add the sweet potato, carrot, potato and celery and sautee also for a few minutes.
  • Pour in the stock, bring to the boil and simmer until the vegetables are just soft (about 10 minutes).
  • Add the pasta, beans, green beans and creamed corn, simmer until the pasta is soft. Note: do use tiny pasta as it swells up a lot once the soup sits for a while.
  • Serve with crusty French or Italian bread.

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