Edamame Vegetable Soup
A hearty, protein-packed vegan soup loaded with edamame, zucchini, yellow squash, carrots, and potatoes in a basil-scented tomato broth, with a little pasta to make it a meal. It comes together in one pot in about an hour and freezes well.
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Servings: servings
Ingredients
- 2 tablespoons olive oil
- 1 onion medium, chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14.5 ounces, with their juices
- 2 carrots peeled and diced
- 2 potatoes medium Yukon Gold, peeled and cut into ½-inch cubes
- 1 zucchini large, diced (about 2 cups)
- 1 yellow squash diced
- ¼ cup fresh basil leaves chopped, divided
- 1 bay leaf
- 7 cups vegetable broth low-sodium recommended
- ¾ cup pasta small soup pasta such as ditalini, or broken vermicelli (about 3 ½ ounces)
- 1 ½ cups edamame frozen shelled (no need to thaw)
- ½ cup frozen peas
- salt and pepper to taste
Instructions
- Prep the vegetables: chop the onion, mince the garlic, and peel and dice the carrots and potatoes into ½-inch pieces. Dice the zucchini and yellow squash into slightly larger pieces (about ¾ inch) so they hold their shape.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more, until fragrant.
- Stir in the diced tomatoes with their juices and simmer for 5 minutes, until they start to break down.
- Add the carrots, potatoes, zucchini, and yellow squash, then half of the chopped basil, the bay leaf, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir to coat the vegetables.
- Pour in the vegetable broth and bring the soup to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, until the carrots and potatoes are just tender when pierced with a fork.
- Stir in the pasta and the frozen edamame. Simmer uncovered, stirring now and then, until the pasta is al dente, 8 to 10 minutes (check your package time).
- Stir in the frozen peas and the rest of the basil and cook for 2 minutes, just until the peas are bright green and warmed through.
- Remove the bay leaf. Taste and adjust the salt and pepper, then ladle into bowls and serve hot.
Notes
Make it gluten-free: use a gluten-free small pasta or swap the pasta for ½ cup rice (add the rice with the broth).
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The pasta keeps absorbing broth, so add a splash of broth or water when reheating. To freeze, cool completely and freeze for up to 3 months; for the best texture, freeze the soup before adding the pasta and cook fresh pasta when you reheat.
Nutrition (Estimate per Serving)
Calories: 279kcalCarbohydrates: 45gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1214mgPotassium: 1005mgFiber: 8gSugar: 11gVitamin A: 4407IUVitamin C: 42mgCalcium: 88mgIron: 3mg
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