Minestrone Soup with Soybeans

Minestrone Soup with Soybeans Recipe
Photo: Karry Hosford
This soup features canned yellow soybeans, which give each serving 6.1 grams of soy protein. Using a Tuscan technique, the soup is seasoned with a battuto, a paste of turkey bacon and aromatics.


6 servings (serving size: 1 1/3 cups soup and 2 teaspoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 211
Caloriesfromfat 30 %
Fat 7.1 g
Satfat 1.7 g
Monofat 3.3 g
Polyfat 1.3 g
Protein 13.2 g
Carbohydrate 25.1 g
Fiber 4.8 g
Cholesterol 6 mg
Iron 3.9 mg
Sodium 708 mg
Calcium 172 mg


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
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


To prepare battuto, combine first 6 ingredients in a food processor; pulse until mixture is almost a paste.

To prepare soup, heat oil in a Dutch oven over medium-high heat. Add battuto; sauté 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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Dana Jacobi,

Cooking Light

August 2003
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