Recipe for Soy Minestrone 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl extra-virgin olive oil
1 med onion, chopped
(1 1/2 cups)
1 med carrot, chopped (1/2 cup)
4 cup vegetable broth
1/4 lb red new potatoes
cut into 1-inch chunks, (1 cup)
1 cup canned plum tomatoes, with juice
1 cup frozen soybeans, (edamame)
1 sm zucchini, chopped
(1 cup)
1/2 cup cut green beans
(1-inch pieces)
3 lrg leaves Swiss chard, green part only,
cut crosswise into 1/2-inch-wide strips, (2 cups)
1/8 tsp crushed red pepper flakes, (optional)
1/2 cup dry ditalini pasta or any small pasta
shape
Instructions:
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.

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