Minestrone Soup with Soybeans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This soup features canned yellow soybeans, which give each serving 6.1 grams of soy protein. Using a Tuscan technique, the soup is seasoned with a battuto, a paste of turkey bacon and aromatics. Ingredients:
1/2 cup coarsely chopped red onion |
1/2 cup coarsely chopped carrot |
1/3 cup coarsely chopped celery |
1/4 cup flat-leaf parsley leaves |
2 turkey-bacon slices, coarsely chopped |
1 garlic clove |
2 teaspoons olive oil |
4 cups fat-free, less-sodium chicken broth |
1 1/2 cups coarsely chopped seeded plum tomatoes |
1 1/2 cups (1/2-inch) cubed peeled yukon gold potatoes |
1 (15-ounce) can yellow soybeans, rinsed and drained |
1 (3-inch) fresh rosemary sprig |
1 cup (1-inch) cut green beans |
1 cup sliced zucchini |
1 cup cauliflower florets |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 ounce uncooked spaghetti, broken into 1-inch pieces |
1/4 cup (1 ounce) grated parmigiano-reggiano cheese |
Directions:
1. To prepare battuto, combine first 6 ingredients in a food processor; pulse until mixture is almost a paste.
2. To prepare soup, heat oil in a Dutch oven over medium-high heat. Add battuto; sauté 3 minutes. Add broth and next 4 ingredients (broth through rosemary); bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add green beans and next 5 ingredients (green beans through spaghetti). Simmer, uncovered, 20 minutes or until vegetables are tender. Discard rosemary. Top with cheese.
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