Health Recipes
Soybean Minestrone
Loaded with garlic and pasta, this takes its inspiration from southern Italy. We have substituted soybeans for the usual white beans, which gives the soup more texture and higher protein value.
Ingredients
- 2 Tbsp (30mL) extra virgin olive or flax oil (optional)
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 leek, white and tender green parts, chopped
- 3 garlic cloves, minced
- 3 Roma tomatoes, coarsely chopped
- 8 cups (1.9L) vegetable stock
- 2 sprigs fresh oregano, stems removed
- 1 package (10 oz. or 285g) frozen peas
- 1 can (14 oz. or 400g) cooked soybeans
- 8 ounces (230g) small elbow pasta
- 6 fresh basil leaves, shredded
- Salt and pepper to taste
Prep Time: 30 minutes - Cooking Time: 40 minutes - Yield: 6 servings
Directions
Heat the oil in a skillet over medium and saute the onions, celery, and leek for 5 minutes. Add the garlic and sauté for an additional 30 seconds. Add the tomatoes, vegetable stock, oregano, peas and soybeans, and simmer for 15 minutes. Add the pasta, sea salt, and pepper and continue to cook for 20 minutes. Stir in the basil and serve immediately.
Nutrition Facts
- Calories: 375
- Fat: 9g
- % fat calories: 21%
- Cholesterol: 0mg
- Carbohydrate: 59g
- Protein: 16g