Soy Minestrone

Soy Minestrone Recipe from Switzerland | Vegetarian Food

Region / culture: Switzerland | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Soy minestrone is a hearty and nutritious soup that is perfect for a comforting meal on a chilly day. Packed with vegetables, soybeans, and pasta, this soup is not only delicious but also a great way to get your daily dose of vitamins and minerals.

History

Minestrone is a traditional Italian soup that has been enjoyed for centuries. Originally made with whatever vegetables were in season, minestrone has evolved over time to include a variety of ingredients such as beans, pasta, and herbs. This soy minestrone recipe puts a modern twist on the classic dish by incorporating soybeans for added protein and texture.

Ingredients

1 tbsp extra virgin olive oil
1 medium onion, chopped (1.5 cups)
1 medium carrot, chopped (0.5 cup)
4 cups vegetable broth
0.25 lb (113 g) 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)
0.5 cup cut green beans (1-inch pieces)
3 large leaves swiss chard, green part only, cut crosswise into 0.5-inch-wide strips (2 cups)
0.13 tsp crushed red pepper flakes (optional)
0.5 cup dry ditalini pasta or any small pasta shape
salt and freshly ground black pepper to taste

How to prepare

In a medium Dutch oven, heat oil over medium-high heat. Add onion and carrot and cook until onion is softened, stirring occasionally, for 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.
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, for 10 to 15 minutes.
Season with salt and pepper.

Variations

Add cooked chicken or tofu for extra protein.
Swap out the soybeans for cannellini beans or chickpeas.
Use different vegetables such as bell peppers, mushrooms, or spinach.

Cooking Tips & Tricks

Be sure to chop your vegetables into uniform pieces to ensure even cooking.

- Feel free to customize this recipe by adding your favorite vegetables or herbs.

- For a thicker soup, you can puree a portion of the soup before adding the pasta.

- To make this recipe vegan, use vegetable broth instead of chicken broth.

Serving Suggestions

Serve this soy minestrone soup with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Be sure to simmer the soup on low heat to allow the flavors to meld together.

- Stir the soup occasionally to prevent sticking.

Ingredient Substitutions

Use any type of pasta shape you prefer.

- Substitute vegetable broth for chicken broth for a vegetarian version.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with fresh herbs such as parsley or basil for a pop of color.

Pairing Recommendations

Pair this soy minestrone soup with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 210

Carbohydrates

Total Carbohydrates: 32g

Dietary Fiber: 6g

Sugars: 6g

Fats

Total Fat: 4g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 9g

Vitamins and minerals

Vitamin A: 50%

Vitamin C: 30%

Calcium: 8%

Iron: 15%

Alergens

Contains soy

Summary

This soy minestrone soup is a nutritious and delicious meal that is high in fiber, protein, and vitamins. It is a great option for those looking to incorporate more plant-based foods into their diet.

Summary

Soy minestrone is a delicious and nutritious soup that is perfect for a cozy meal. Packed with vegetables, soybeans, and pasta, this soup is a great way to get your daily dose of vitamins and minerals. Enjoy this hearty dish on a cold day for a comforting and satisfying meal.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Soy Minestrone. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a master in the culinary arts, and I always admired her ability to whip up delicious dishes with ease.

As we sat sipping tea and catching up, Maria suddenly got up and disappeared into her pantry. She emerged with a worn, stained recipe card in hand and a gleam in her eye. She handed me the card and said, "You have to try this Soy Minestrone recipe. It's a family favorite and always a hit at gatherings."

I eagerly scanned the card, taking in the list of ingredients and instructions. It seemed like a simple enough recipe, but I could tell from Maria's excitement that it was something truly special. I thanked her and promised to give it a try.

When I got home, I immediately set to work gathering the ingredients for the Soy Minestrone. I followed the instructions carefully, chopping vegetables, simmering broth, and adding in the soy protein crumbles. The aroma that filled my kitchen was absolutely divine, and I couldn't wait to taste the finished dish.

As I sat down to enjoy a bowl of the Soy Minestrone, I was transported back to Maria's kitchen. The flavors were rich and comforting, with a hint of sweetness from the soy crumbles. It was a dish that warmed both body and soul, and I knew it would become a staple in my own recipe collection.

Over the years, I continued to make the Soy Minestrone recipe, tweaking it here and there to suit my own tastes. I shared it with friends and family, who all raved about its deliciousness. It became a go-to dish for potlucks, dinner parties, and even quiet nights at home.

One day, as I was preparing the Soy Minestrone for a family gathering, my granddaughter asked me how I had learned to make such a wonderful dish. I smiled and told her the story of Maria and the recipe card she had given me all those years ago. My granddaughter listened intently, her eyes wide with wonder.

After that day, my granddaughter began to spend more time in the kitchen with me, eager to learn the secrets of my cooking. I showed her how to chop vegetables, simmer broths, and season dishes to perfection. Together, we made the Soy Minestrone, and as we sat down to enjoy our meal, I could see the pride in her eyes.

Years passed, and my granddaughter grew into a talented cook in her own right. She took the Soy Minestrone recipe and made it her own, adding her own twist to the classic dish. I watched with joy as she shared her version of the recipe with her friends and family, passing down the tradition to a new generation.

As I sit in my kitchen now, surrounded by the aromas of simmering broths and sizzling vegetables, I can't help but feel a sense of gratitude. The Soy Minestrone recipe has brought me closer to my loved ones, connecting us through the shared experience of cooking and eating together. It is a recipe that holds memories of dear friends, cherished moments, and the joy of creating something delicious from scratch.

And so, as I ladle out bowls of the Soy Minestrone for my family once again, I know that the tradition will continue to live on, passed down from generation to generation. And I am grateful for the recipe that brought us all together, one warm bowl of soup at a time.