Lunch: Edamame and Sauteed Vegetable Soup

This recipe includes superfoods such as:

Crimini Mushrooms

Health benefits of Edamame and Sauteed Vegetable Soup

Crimini mushrooms are a tasty way of loading up on vitamins B2. Vitamin B2 plays an integral role in normal thyroid function and metabolism, which is vital for those with PCOS, as those with the disorder also tend to have a thyroid that doesn’t produce sex hormone-binding globulin (SHBG) in sufficient quantities (Reference: http://www.thyroiduk.org.uk/tuk/treatment/vitamins.html). Getting sufficient Vitamin B2 allows androgen and testosterone to be better restrained, preventing them from causing a whole host of undesired symptoms from thinning scalp hair to acne.

Ingredients

1 tablespoon olive oil
3 large plum tomatoes, quartered
4 ounces crimini mushrooms, quartered
1 large onion, sliced
1 large red bell pepper, cut into 1/2-inch-wide strips
1 carrot, peeled, slice
1 garlic clove, chopped
6 cups (or more) canned vegetable broth
3 large fresh Italian parsley sprigs
3/4 teaspoon dried thyme
1/2 cup small elbow macaroni
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
1/4 cup grated Parmesan cheese

Instructions

Heat oil in large pot (preferably nonstick) over high heat. Add next 6 ingredients; sauté until vegetables are deep golden brown, about 15 minutes. Transfer 1 cup sautéed vegetables to cutting board; chop vegetables and reserve. Add 6 cups broth, parsley and thyme to pot and bring to boil. Reduce heat, cover and simmer until remaining vegetables in pot are very tender, about 15 minutes. Remove from heat; cool slightly.
Working in batches, puree vegetable-broth mixture in blender. Transfer to strainer set over bowl. Press on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid and reserved chopped vegetables to pot. (Can be made 1 day ahead. Cover; chill.)
Bring soup to boil, thinning with more vegetable broth if necessary. Add pasta; reduce heat to medium and cook until pasta is tender, about 10 minutes. Add edamame; simmer until heated through, about 5 minutes longer. Ladle soup into bowls; top with cheese.