Minestrone Soup With Soybeans

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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) 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.
3. Add battuto; sauté 3 minutes.
4. Add broth and next 4 ingredients; bring to a boil.
5. Cover, reduce heat, and simmer 5 minutes.
6. Add green beans and next 5 ingredients.
7. Simmer, uncovered, 20 minutes or until vegetables are tender.
8. Discard rosemary.
9. Top with cheese.

Yield: 6 servings