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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 3 lrg plum tomatoes quartered
- 4 ounce cremini mushrooms quartered
- 1 lrg onion minced
- 1 lrg red bell pepper cut thin strips
- 1 x carrot peeled, minced
- 1 x garlic clove chopped
- 6 c. low-sodium vegetable broth more if needed
- 3 lrg fresh flat-leaf parsley sprigs
- 3/4 tsp dry thyme
- 1/2 c. small elbow macaroni
- 2 c. cooked shelled edamame
- 1/4 c. grated Parmesan cheese
Direcciones
- In large pot, heat oil over medium-high heat. Add in tomatoes, mushrooms, onion, bell pepper and carrot and cook, stirring often, till vegetables are deep golden, about 15 min.
- Transfer about 2 c. cooked vegetables to cutting board. Chop vegetables into small pcs and set aside.
- Add in 6 c. broth, parsley and thyme to pot, and bring to a boil. Reduce heat, cover and simmer till remaining vegetables are very tender, about 15 min. Remove from heat; cold 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. Throw away solids. Return liquid and reserved minced vegetables to soup pot.
- Bring soup to a boil, thinning with more vegetable broth if necessary. Add in pasta; reduce heat to medium and cook, till pasta is tender, about 10 min. Add in edamame; simmer till heated through, about 5 min. Ladle soup into bowls and top with cheese.
- This recipe yields 4 servings.
- Description: "Edamame are fresh green soybeans which are available at Asian markets, natural food stores and many supermarkets. They are quite flavorful and have a sweet, nutty taste and crunchy texture."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 586g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 92 | 28% |
| Total Fat 10.65g | 13% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 6mg | 2% |
| Sodium 1290mg | 54% |
| Potassium 901mg | 26% |
| Total Carbs 38.18g | 10% |
| Dietary Fiber 6.9g | 23% |
| Sugars 6.51g | 4% |
| Protein 20.39g | 33% |
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