Minestrone Soup with Soybeans

Minestrone Soup with Soybeans
Photo by Karry Hosford

Ingredients

  • ½ teaspoon salt
  • 1 cup (1-inch) cut green beans
  • ½ cup coarsely chopped red onion
  • 1 garlic clove
  • ¼ cup flat-leaf parsley leaves
  • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1 ounce uncooked spaghetti, broken into 1-inch pieces
  • + 14 more ingredients
    • 1 cup sliced zucchini
    • 1 ½ cups (1/2-inch) cubed peeled Yukon gold potatoes
    • Soup:
    • Battuto:
    • 1/3 cup coarsely chopped celery
    • ½ cup coarsely chopped carrot
    • ¼ teaspoon freshly ground black pepper
    • 1 ½ cups coarsely chopped seeded plum tomatoes
    • 1 cup cauliflower florets
    • 4 cups fat-free, less-sodium chicken broth
    • 1 (3-inch) fresh rosemary sprig
    • 2 turkey-bacon slices, coarsely chopped
    • 1 (15-ounce) can yellow soybeans, rinsed and drained
    • 2 teaspoons olive oil

To prepare battuto, combine first 6 ingredients in a food processor; pulse until mixture is almost a paste. 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...

View full recipe at My Recipes

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