| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | New, Vegtime6 | 6 | servings |
INGREDIENTS
| 1 | tb | Extra-virgin olive oil |
| 1 | md | Onion; chopped |
| (1 1/2 cups) | ||
| 1 | md | Carrot; chopped (1/2 cup) |
| 4 | c | Vegetable broth |
| 1/4 | lb | Red new potatoes |
| Cut into 1-inch chunks; (1 cup) | ||
| 1 | c | Canned plum tomatoes; with juice |
| 1 | c | Frozen soybeans; (edamame) |
| 1 | sm | Zucchini; chopped |
| (1 cup) | ||
| 1/2 | c | Cut green beans |
| (1-inch pieces) | ||
| 3 | lg | Leaves Swiss chard; green part only, |
| Cut crosswise into 1/2-inch-wide strips; (2 cups) | ||
| 1/8 | ts | Crushed red pepper flakes; (optional) |
| 1/2 | c | Dry ditalini pasta or any small pasta |
| Shape | ||
| Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
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@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 38 Converted by MM_Buster v2.0l.
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