|1 tablespoon||Extra-virgin olive oil|
|1 medium||Onion; chopped|
|(1 1/2 cups)|
|1 medium||Carrot; chopped (1/2 cup)|
|4 cups||Vegetable broth|
|¼ pounds||Red new potatoes|
|Cut into 1-inch chunks; (1 cup)|
|1 cup||Canned plum tomatoes; with juice|
|1 cup||Frozen soybeans; (edamame)|
|1 small||Zucchini; chopped|
|½ cup||Cut green beans|
|3 larges||Leaves Swiss chard; green part only,|
|Cut crosswise into 1/2-inch-wide strips; (2 cups)|
|⅛ teaspoon||Crushed red pepper flakes; (optional)|
|½ cup||Dry ditalini pasta or any small pasta|
|Salt and freshly ground black pepper; to taste|
6 SERVINGS DAIRY-FREE
The vibrant green vegetable edamame, also known as sweet beans, works well in this classic Italian soup. Enriched with soy goodness and healthful fiber, it makes a light yet satisfying meal. Serve with a sprinkling of dairy or soy Parmesan cheese or a swirl of extra-virgin olive oil drizzled on top.
In medium Dutch oven, heat oil over medium-high heat. Add onion and carrot and cook until onion is softened, stirring occasionally, 6 to 8 minutes.
Add broth and potatoes and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 6 minutes.
Stir in tomatoes with their juice, soybeans, zucchini, green beans, chard and red pepper flakes if desired. Increase heat to medium-high and bring to a boil. Stir in pasta, reduce heat to low and simmer until pasta is tender, 10 to 15 minutes. Season with salt and pepper.
PER SERVING 174 CAL.; 9G PROT.; 5G TOTAL FAT (1G SAT. FAT); 25G CARB.; 0 CHOL.; 425MG SOD.; 5G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 38 Converted by MM_Buster v2.0l.
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