Minnestrone with Soybeans

[Guest guest]

I can't imagine that these needs the full 1/4 cup oil for sauteeing.

I'd use a teaspoon or two. But the addition of soybeans to minestrone

sounds delicious.

 

Ellen

xposted

 

* Exported from MasterCook Mac *

 

Minnestrone with Soybeans

 

Recipe By : Soyfoods USA April 2001

Serving Size : 10 Preparation Time :0:00

Categories : Soups & Stews Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups celery -- thinly sliced

1 leek -- thinly sliced

- with 6-inch white part only

1/2 cup yellow onion -- diced

2 cups carrots -- sliced

- (about 4)

4 cloves garlic -- minced

1/4 cup soybean oil

7 cups water

1 can black soybeans

1 can crushed tomatoes -- (28 oz.)

3 cups soy enriched macaroni

3 tsp thyme

1/2 tsp dried oregano

1/2 tsp dried basil

- or 1/2 Tbsp fresh basil

2 Tbsp miso

 

Cut and dice vegetables. The vegetables can be sliced using a food

processor if you are not particular about the size of cut. Saute the

chopped vegetables in the soybean oil over medium heat in a Dutch

oven pan for 8-10 minutes. Add water and remainder of ingredients

except for the miso, simmer for 10 minutes or until macaroni is al

dente. Mix the miso with a little water to make a smooth paste and

add to soup the last five minutes.

 

Yield: 10 servings. Per 1 cup serving: 185 calories, 8.5 total

protein (6.5 soy protein), 23 g carbohydrates, 7 g total fat, 0.5 g

saturated fat, 0 mg cholesterol, 6 g dietary fiber, 85 mg calcium, 38

mcg folate, 380 mg sodium.

 

(Adapted from a recipe in Tofu and Soyfoods Cookery by Peter Golbitz)

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1514 0 0 0 0 0 0

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