Minestrone Soup with Soybeans

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.

Yield: 6 servings (serving size: 1 1/3 cups soup and 2 teaspoons cheese)

Ingredients

• Battuto:
• 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
• 
  Soup:
• 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) fresh 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

Preparation

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, 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.

Nutritional Information

Calories:

211 (30% from fat)

Fat:

7.1g (sat 1.7g,mono 3.3g,poly 1.3g)

Protein:

13.2g

Carbohydrate:

25.1g

Fiber:

4.8g

Cholesterol:

6mg

Iron:

3.9mg

Sodium:

708mg

Calcium:

172mg