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Ingredients

• Battuto:
• 1/2 cup coarsely chopped red onion
• 1/2 cup coarsely chopped carrot
• 1/3 cup coarsely chopped celery
• 1/4 cup flat-leaf parsley leaves
• 2 turkey-bacon slices, coarsely chopped
• 1 garlic clove
• Soup:
• 2 teaspoons olive oil
• 4 cups fat-free, less-sodium chicken broth
• 1 1/2 cups coarsely chopped seeded plum tomatoes
• 1 1/2 cups (1/2-inch) cubed peeled Yukon gold potatoes
• 1 (15-ounce) can yellow soybeans, rinsed and drained
• 1 (3-inch) fresh rosemary sprig
• 1 cup (1-inch) cut green beans
• 1 cup sliced zucchini
• 1 cup cauliflower florets
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 ounce uncooked spaghetti, broken into 1-inch pieces
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Description

This Soup Features Canned Yellow Soybeans, Which Give Each Serving 6.1 Grams Of Soy Protein. Using A Tuscan Technique, The Soup Is Seasoned With A Battuto, A Paste Of Turkey Bacon And Aromatics.

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