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.
Recipe courtesy of Food Network Kitchen
Quick and Easy Minestrone
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a medium soup pot over medium-high heat. Add the corn and cook 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 then 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 the pasta until al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes. Serve in individual bowls with a little oil drizzled on top.

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