Summer Soup with Edamame

Summer headcold, summer soup....this one with plenty for protein from edamame (soy beans).

Summer Soup with Edamame:

1 tbsp olive oil
1 shallot, diced
2 cloves garlic, minced
2 small potatoes, peeled and diced
8 baby carrots, sliced
1 tbsp butter
2 cups vegetable stock
1 cup water
1 teaspoon pesto
1 teaspoon tomato paste
1/4 cup red wine (optional)
1/2 cup frozen peas
1/2 cup edamame
1 cup baby spinach
S & P

Heat the oil in a heavy saucepan. Add the shallot and saute for 2 mintes. Add the minced garlic, and cook for 1 minute. Add the potatoes, carrots, and butter. Cover and cook for 4-5 minutes. Add the vegetable stock, water, pesto, tomato paste, and wine (if using). Season. Bring to a boil, then simmer until potatoes and carrots are tender 10-15 minutes. Add the frozen peas and cook for 4 minutes. Add the edamame and baby spinach. Cook 2 minutes. Check seasoning and serve.