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.
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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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1 tablespoon olive oil, plus more for serving

One 8-ounce can corn kernels, strained

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-cut pasta, like small shells

One 14-ounce can white beans, strained, reserving half the liquid

1 teaspoon soy sauce

Kosher salt and freshly ground black pepper

One 14-ounce can cut green beans, strained


  1. 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.