This recipe has two different soy ingredients for extra protein – soy crumblesand soybeans. You can find whole canned soybeans in health food stores and some grocery stores.
1 cup beef or vegetable stock
8 oz soy crumbles, Italian seasoned
1 can whole tomatoes (28 oz) – do not drain
1 medium onion, diced
2 cloves garlic, minced
1 large carrot, peeled (slice into 1/4″ slices, then cut each slice in half)
1 zucchini, (slice and cut like the carrot)
½ cup dry pasta (elbow macaroni, penne, ziti are all great choices
1 can (8 oz) whole white soybeans, drained and rinsed
1 tsp oregano
1 tsp thyme
1 tsp basil
1 bay leaf
½ cup Parmesan cheese, freshly grated (soy cheese or dairy)
1 Tbs olive oil
In a medium to large soup pot, heat 1 Tbs olive oil. Add garlic and onions and cook until almost tender. Add broth.
Add tomatoes (with the liquid) – using a spoon or spatula cut up tomatoes into smaller pieces – carrot, zucchini, oregano, thyme, basil and bay leaf. Bring to a boil, reduce heat and simmer (partially covered) until the vegetables are almost tender (about 20 minutes).
Add the dry pasta and soybeans and cook, uncovered 10 more minutes. Add the soy crumbles and cook another 3 minutes or until pasta is tender. Season with salt and pepper, to taste.
Ladle into bowls and top with the freshly grated Parmesan.