Sweet Potato Minestrone

I saw this recipe and thought it would be the perfect fall soup to try out so I made it Halloween night. We all absolutely loved it and it was also very healthy. I plan on making this one often. You can find the original recipe here and I'll list the recipe on here with the changed I made.

SWEET POTATO MINESTRONE

• 1 tablespoon vegetable oil
• 1 large sweet onion, chopped
• 2 large stalks celery, chopped
• 2 1/2 teaspoons Italian seasoning
• 1/2 teaspoon of each: thyme, oregano, rosemary, and red pepper flakes
  
• salt and pepper to taste
• 1 (28 ounce) can Italian-style diced tomatoes
• 5 cups chicken broth
• 3 medium sweet potatoes, peeled and diced
• 2 large carrots, sliced thin
• 1 cup frozen peas
• 1 can red kidney beans
• 5 cloves of garlic, minced
  

Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, other seasonings, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, peas, beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.