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Export 13 ingredients for grocery delivery
Step 1
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
Step 2
After 1 minute add in 1 small onion finely diced, 1 green bell pepper finely chopped, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly chopped, mix the vegetables with the olive oil
Step 3
Once the onion is translucent, about 4 minutes, add in 1 tsp sweet smoked Spanish paprika and 1 tbsp sherry vinegar, quickly mix together, then add in 1/2 cup tomato sauce (I used finely grated fresh tomatoes), mix together and simmer
Step 4
Meanwhile, cut 1 sweet potato (washed & patted dry) into small pieces that are 1/2 inch (1.25 cm) thick
Step 5
After simmering the tomato sauce for 4 minutes and it has slightly thickened up, add in the chopped sweet potatoes and season with sea salt & black pepper, mix together, then add in 2 1/2 cups canned white beans (drained & washed), 3 cups vegetable broth and 1 bay leaf, gently mix together and raise to a high heat
Step 6
Once the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat, simmer until the sweet potatoes are cooked through, about 15 to 20 minutes, then remove from the heat
Step 7
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!