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Soy Minestrone

6 servings Dairy Free 

1 Tbs Extra virgin olive oil 
1 Med. Onion, chopped (1 ½ cups) 
1 Med. Carrot, chopped (1/2 cup) 
4 cups Vegetable broth 
¼ 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) 
½ cup Cut green beans (1-inch pieces) 
3 large Leaves Swiss chard, green part only, cut into ½ -inch strips 
1/8 tsp Crushed red pepper flakes (optional) 
½ cup Dry ditalini pasta or any small pasta shape 
Salt and freshly ground black pepper to taste 

In medium Dutch oven, heat oil over medium high heat. Add onion and carrot and cook until onion is softened. Stir occasionally, 6 to 8 minutes. Add broth and potatoes and bring to boil. Reduce heat to low and simmer until potatoes are almost tender, about 6 minutes. 

Sitr in tomatoes with juice, soy beans, zucchini, green beans, chard and red pepper flakes if desired. Increase heat to medium high and bring to a boil. Stir in pasta, reduce hear to low and simmer until pasta is tender, 10 to 15 minutes. Season with salt and pepper. 

Per serving(353g): 151 Calories, 4.1g fat, 0.5g sat fat, 24g carbohydrate, 6.3g protein, 4g fiber, 259mg sodium 

Recipe from : Vegetarian Times April 1999