Minestrone Soup With Soybeans

• 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

1. To prepare battuto, combine first 6 ingredients in a food processor; pulse until mixture is almost a paste.
2. To prepare soup, heat oil in a Dutch oven over medium-high heat. Add battuto; saute 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.
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red onion, carrot, celery, flatleaf parsley leaves, turkeybacon, garlic, olive oil, chicken broth, tomatoes, gold potatoes, yellow soybeans, rosemary sprig, green beans, zucchini, cauliflower florets, salt, freshly ground black pepper, cheese

Taken from www.myrecipes.com/recipe/minestrone-soup-with-soybeans (may not work)