RCI-SP.003.0637.001
Soy Minestrone
Soy Minestrone from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- 1 Tbsp
- onion1 mediumchopped (1½ cups)
- carrot1 mediumchopped (½ cup)
- 4 cups
- red new potatoes¼ lbcut into 1-inch chunks (1 cup)
- canned plum tomatoes1 cupwith juice
- 1 cup
- zucchini1 smallchopped (1 cup)
- ½ cup
- leaves Swiss chard3 largegreen part only, cut crosswise into ½-inch-wide strips (2 cups)
- ⅛ tsp
- dry ditalini pasta or any small pasta shape½ cup
- 1 unit
Method
1
Heat extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrot, stirring occasionally until softened, about 5-7 minutes.
2
Pour in the vegetable broth and bring to a gentle boil. Add the red new potato chunks and canned plum tomatoes with their juice, stirring to combine.
3
Reduce heat to medium and simmer for 8-10 minutes until the potatoes begin to soften.
9 minutes
4
Add the frozen soybeans, chopped zucchini, and green bean pieces to the pot. Stir well and continue simmering.
8 minutes
5
Add the Swiss chard strips and crushed red pepper flakes if using. Stir until the chard wilts slightly, about 2-3 minutes.
3 minutes
6
Pour in the ditalini pasta and stir to distribute evenly throughout the soup. Bring to a gentle boil.
1 minutes
7
Reduce heat to medium-low and simmer until the pasta is tender and all vegetables are cooked through, about 8-10 minutes.
9 minutes
8
Taste the minestrone and adjust seasoning with salt and freshly ground black pepper as needed. Ladle into bowls and serve hot.