Soy Minestrone

  Soy Minestrone

  1 tbs. extra-virgin olive oil
  1 med. onion, chopped (1.1/2 cups)
  1 med. carrot, chopped (1/2 cup)
  4 c. vegetable broth
  1/4 lb. red new potatoes, cut into 1-inch chunks (1 cup)
  1 c. canned plum tomatoes, with juice
  1 c. frozen soybeans (edamame-also known as sweet beans, remove from pods)
  1 sm. zucchini, chopped (1 cup)
  1/2 c. cut green beans (1-inch pcs.)
  3 large leaves Swiss chard, green part only, cut crosswise into 1/2 inch wide strips (2 cups)
  1/8 tsp crushed red pepper flakes (optional)
  1/2 c. 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, stirring occasionally, 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, soy-beans, zucchini, green beans, chard and red pepper flakes if desires.
Increase heat to medium-high and bring to a boil. Stir in pasta, reduce heat to low and simmer until pasta is tender, 10 to 15 minutes. Season with salt and pepper.