Sweet Potato and Vegetable Soup

Now that winter weather is upon us, it's time to put my 14 qt massive soup pot into use. The first soup of the season comes from Vegetarian Classics by Jeanne Lemlin. Limited by both ingredients I can find in Taipei and the ones that I like, I made some minor changes. I served this at a potluck dinner party and everyone enjoyed it. Flavor improved by the next day - the sweetness of the potatoes seemed to come through more.

• 1/4 c olive oil
• 1 onion, (finely) diced
• 5 cloves garlic, minced
• 1 (28 oz) can whole tomatoes, diced (or ready-cut diced)
• 6 cups soup stock
• 1 massive sweet potato (or 2 large), preferably dark orange, cut into 1/2" cubes
• 1 (15 oz) can Fagioli beans (or small white beans, navy/Greath Northern), rinsed well and drained
• 2 c diced fresh or frozen green beans
• (1 t salt, if stock isn't salty enough)
• freshly ground pepper, generous seasoning
• a few pinches of cayenne pepper (if you like it strong, otherwise just a few dashes)
• 1 T minced fresh basil
• 1 large carrot, diced

1. Heat the oil in a large stockpot over medium heat. Add the onions and garlic and saute until tender and golden, about 5-10 min.
2. Mix in the tomatoes and stock. Bring to a boil.
   
3. Stir in remaining ingredients. Return to a boil, lower to a lively simmer, and cook until sweet potatoes are tender, about 20-30 min.
4. Serve at once or reheat when needed.

Variations
Add 4 c frozen corn instead of/in addition to the carrot.

Notes

• The orange sweet potatoes, white beans, green beans, yellow corn, red tomatoes produce a colorful soup. Switching it to brown Fagioli beans and dark orange carrots mutes the colors a bit but it still looks quite nice.
• Flavor improves with time. The potatoes seemed sweeter the next day.
  
• Freezes well - just remember that liquids expand in the freezer, so leave a little extra room in your container.