Quick and Easy Minestrone
Soy sauce is great for more than just Asian-inspired dishes. In this hearty pantry-based soup it adds instant depth and the savory flavor called umami, which is associated with foods like Parmesan cheese and mushrooms.
Ingreadient:
- 1 tablespoon olive oil, plus more for serving
- One 8-ounce can corn kernels, drained
- 2 tablespoons tomato paste
- 1/2 teaspoon dried rosemary, chopped
- 1/4 teaspoon dried oregano
- 1 quart chicken broth
- One 14-ounce can diced tomatoes
- 3/4 cup small pasta, such as small shells
- One 14-ounce can white beans, drained, reserving half of the liquid
- 1 teaspoon soy sauce
- Kosher salt and freshly ground black pepper
- One 14-ounce can cut green beans, drained
Direction
- Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
- Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.