Edamame And Vegetable Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Plum tomatoes - quartered (large)
4 oz	113g	Cremini mushrooms - quartered
1 oz	28g	Onion - chopped (large)
1 oz	28g	Red bell pepper - cut thin strips (large)
1		Carrot - peeled, chopped
1		Garlic clove - minced
6 cups	1422ml	Low-sodium vegetable broth - more if needed
3 cups	48g / 1.7oz	Fresh flat-leaf parsley sprigs (large)
3/4 teaspoon	3.8ml	Dried thyme
1/2 cup	118ml	Small elbow macaroni
2 cups	474ml	Cooked shelled edamame
1/4 cup	36g / 1.3oz	Grated Parmesan cheese

Recipe Instructions

In large pot, heat oil over medium-high heat. Add tomatoes, mushrooms, onion, bell pepper and carrot and cook, stirring often, until vegetables are deep golden brown, about 15 minutes.

Transfer about 2 cups cooked vegetables to cutting board. Chop vegetables into small pieces and set aside.

Add 6 cups broth, parsley and thyme to pot, and bring to a boil. Reduce heat, cover and simmer until remaining vegetables are very tender, about 15 minutes. Remove from heat; cool slightly.

Working in batches, puree vegetables and broth in blender. Pour through strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids. Return liquid and reserved chopped vegetables to soup pot.

Bring soup to a boil, thinning with more vegetable broth if necessary. Add pasta; reduce heat to medium and cook, until pasta is tender, about 10 minutes. Add edamame; simmer until heated through, about 5 minutes. Ladle soup into bowls and top with cheese.

This recipe yields 4 servings.

Per Serving: 372 Cal; 22g Prot; 13g Total Fat (2 Sat. Fat); 45g Carb.; 5mg Chol; 908mg Sod.; 9g Fiber.

Description:

"Edamame are fresh green soybeans that are available at Asian markets, natural food stores and many supermarkets. They are quite flavorful and have a sweet, nutty taste and crunchy texture."

Source:
Vegetarian Times, April 2002

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