Tuscan minestrone soup with soybeans recipe

Ingredients

• ½ cup coarsely red onion (chopped)
• ½ cup carrot (coarsely chopped)
• ⅓ cup celery (coarsely chopped)
• ¼ cup fresh parsley
• 2 slices turkey bacon (roughly chopped)
• 1 clove garlic

• 2 teaspoons olive oil
• 4 cups chicken broth
• 1½ cups plum tomatoes (seeded, coarsely chopped)
• 1½ cups Yukon gold potatoes (peeled, chopped into ½ “cubes)
• 15 ounces canned yellow soybeans (drained, rinsed)
• 1 sprig fresh rosemary
• 1 cup (1”) cut green beans
• 1 cup zucchini (sliced)
• 1 cup cauliflower florets
• ½ teaspoons salt
• ¼ teaspoons freshly ground black pepper
• 1 ounce uncooked spaghetti (snapped into 1” pieces)
• ¼ cup Parmesan cheese (grated)

1. First, make the battuto. Using a food processor combine the red onion, along with the carrots, celery, parsley leaves, turkey bacon and garlic clove. Pulse until you have a paste consistency.
2. Next, make the soup. Using a Dutch oven, heat the oil over a medium to high heat. Add the prepared battuto and sauté for 2-3 minutes.
3. Add the chicken broth, plum tomatoes, chopped potatoes, yellow soybeans and rosemary sprig. Bring to boil. Cover the Dutch oven, while reducing the heat to a simmer. Cook for 4-5 minutes.
4. Remove the lid and add the green beans, together with the zucchini, cauliflower florets, salt, pepper, and spaghetti. Simmer for a further 20 minutes, uncovered, until the vegetables are just tender. Remove and discard the sprig of rosemary.
5. Top with grated Parmesan cheese.