Minestrone soup with soybeans

From Cooking Light magazine August 2003.

Ingredients

  • 2 tsp. olive oil
  • 4 cups fat free, less-sodium chicken broth
  • 1.5 cups coarsely chopped seeded plum tomatoes
  • 1.5 cups (1/2-inch) cubed peeled Yukon gold potatoes
  • 1 (15 oz.) can yellow soybeans, rinsed and drained
  • 1 (3-inch) fresh rosemary srpig
  • 1 cup (1-inch) cut green beans
  • 1 cup sliced zucchini
  • 1 cup cauliflower florets
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 ounce uncooked spaghetti, broken into 1-inch pieces
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Directions

Heat oil in a dutch oven over medium-high heat. 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.

Makes 6 servings (serving size: 1 1/3 cups soup and 2 tsp. cheese).

Source: Pasta lover

 
recipes/minestrone_soup_with_soybeans.txt · Last modified: 2008/03/31 15:15 by pasta lover
 
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