| 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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