Soy Minestrone


Serve with a sprinkling of dairy or soy Parmesan cheese or a swirl of extra-virgin olive oil drizzled on top.

  • servingServings


  • 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)
  • 1/8 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. 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.
  2. 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.

Nutrition Information

  • Serving Size: 6 servings
  • Calories: 174
  • Carbohydrate Content: 25 g
  • Fat Content: 5 g
  • Fiber Content: 5 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 425 mg