Soy minestrone

Yield: 6 servings

Measure Ingredient
1 tablespoon Extra-virgin olive oil
1 medium Onion; chopped
\N \N (1 1/2 cups)
1 medium Carrot; chopped (1/2 cup)
4 cups Vegetable broth
¼ pounds Red new potatoes
\N \N Cut into 1-inch chunks; (1 cup)
1 cup Canned plum tomatoes; with juice
1 cup Frozen soybeans; (edamame)
1 small Zucchini; chopped
\N \N (1 cup)
½ cup Cut green beans
\N \N (1-inch pieces)
3 larges Leaves Swiss chard; green part only,
\N \N 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
\N \N Shape
\N \N 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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