Name: Robust & Hearty Italian Minestrone Soup with Tofu - Vegan Friendly
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 medium zucchini, diced; 1 (14 oz) can diced tomatoes; 6 cups vegetable broth; 1 (15 oz) can cannellini beans, drained and rinsed; 1 cup green beans, trimmed and chopped; 1 cup small pasta (ditalini or elbow macaroni); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes (optional); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 12 oz firm tofu, drained, pressed, and cut into 1/2-inch cubes; 2 cups baby spinach; Grated Parmesan cheese or vegan alternative, for serving (optional)

From craving to table

Instructions

1
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2
Add the carrots, celery, and zucchini. Sauté for 5 minutes until the vegetables begin to soften.
3
Stir in the diced tomatoes, vegetable broth, cannellini beans, green beans, oregano, basil, thyme, red pepper flakes, salt, and black pepper.
4
Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes.
5
Add the tofu and pasta to the pot. Continue to simmer, uncovered, for 10-12 minutes, or until the pasta is tender and the tofu is heated through.
6
Stir in the baby spinach and cook for 2 more minutes, until wilted.
7
Taste and adjust seasoning if needed. Ladle into bowls and top with grated Parmesan or vegan alternative if desired. Serve hot.

Robust & Hearty Italian Minestrone Soup with Tofu - Vegan Friendly

Instructions

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