Soy Minestrone

• 1 Tbs. extra-virgin olive oil
• 1 medium onion, chopped (1 1/2 cups)
• 1 medium carrot, chopped ( 1/2 cup)
• 4 cups 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 small zucchini, chopped (1 cup)
• 1/2 cup cut green beans (1-inch pieces)
• 3 large leaves Swiss chard, green part only, cut crosswise into 1/2-inch-wide strips (2 cups)
• 18 tsp. crushed red pepper flakes (optional)
• 1/2 cup dry ditalini pasta or any small pasta shape
• Salt and freshly ground black pepper to taste

1. In medium Dutch oven, heat oil over medium-high heat.
2. Add onion and carrot and cook until onion is softened, stirring occasionally, 6 to 8 minutes.
3. Add broth and potatoes and bring to a boil.
4. Reduce heat to low and simmer until potatoes are almost tender, about 6 minutes.
5. Stir in tomatoes with their juice, soybeans, zucchini, green beans, chard and red pepper flakes if desired.
6. Increase heat to medium-high and bring to a boil.
7. Stir in pasta, reduce heat to low and simmer until pasta is tender, 10 to 15 minutes.
8. Season with salt and pepper.

extravirgin olive oil, onion, carrot, vegetable broth, red new potatoes, tomatoes, frozen soybeans, zucchini, green beans, chard, red pepper, pasta, salt

Taken from www.vegetariantimes.com/recipe/soy-minestrone/ (may not work)