Learn how to make Sweet Potato Minestrone, one of Rita's recipes to help manage gestational diabetes.

Sweet Potato Minestrone


  • 1 tablespoon olive oil
  • 1 medium diced yellow onion
  • ½ cup diced celery
  • 2 cups diced sweet potatoes
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (14-ounce) can no-salt-added diced tomatoes
  • 3 cups water or no-salt vegetable broth
  • ¾ teaspoon dried rosemary
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups coarsely chopped kale leaves, tightly packed
  • 4 tablespoons grated parmesan cheese


  1. Heat oil in large soup pot or Dutch oven. Add onion and celery; cook, stirring occasionally for 4 minutes or until onion is soft.
  2. Add potatoes, beans, tomatoes, water or broth, rosemary, salt and pepper. Stir to combine. Cover and bring to a boil; reduce heat and simmer for 30 minutes.
  3. Add kale; cover and cook 10 minutes or until tender. Ladle into soup bowls; top with a sprinkle of cheese.

Makes 4 servings.