Sweet Potato Soup With Sage, White Beans and Pasta

• 2 tablespoons oil
• 1 kg sweet potato, peeled and chopped
• 1 red onion, peeled and diced
• 2 large potatoes, peeled and diced
• 3 carrots, diced
• 3 celery ribs, diced
• 4 liters chicken (or water and stock cubes) or 4 liters vegetable stock (or water and stock cubes)
• 1 12 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh parsley (or celery tops)
• 1 (425 g) tin white beans (Cannelini, butter, haricot etc)
• 1 cup raw pasta shells (or any small pasta)
• 1 teaspoon fresh ground pepper
• salt

1. In a large pot heat the oil and fry all the vegetables for 3 - 5 minutes, stiring often to stop from burning.
2. Add the sage and cook for a further minute.
3. Add the stock (hot stock will make the soup cook faster) and bring to the boil.
4. Let the veggies cook (about 10 minutes) and use a potato masher to roughly mash the veggies so you have plenty of chunky bits, but they aren't too big.
5. Reduce to a slow boil.
6. Add the pasta and cook for 10 minutes.
7. Add the canned beans and cook for a further 5 minutes.
8. Stir through the parsley, salt and pepper.
9. Let sit for a few minutes before serving with bread.

oil, sweet potato, red onion, potatoes, carrots, celery, liters chicken, fresh sage, parsley, white beans, pasta shells, fresh ground pepper, salt

Taken from www.food.com/recipe/sweet-potato-soup-with-sage-white-beans-and-pasta-509356 (may not work)