Soy minestrone
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| (1 cup) | ||
| ½ | cup | Cut green beans |
| (1-inch pieces) | ||
| 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 |
| Shape | ||
| Salt and freshly ground black pepper; to taste | ||
Directions
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.