From craving to table
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion, carrots, and celery. Sauté for 5-6 minutes, until softened.
- 3
Stir in the garlic and cook for 1 minute until fragrant.
- 4
Add the green beans, corn, diced tomatoes (with their juice), and vegetable broth.
- 5
Stir in the dried thyme, oregano, bay leaf, salt, and pepper.
- 6
Bring the soup to a boil, then reduce heat and simmer uncovered for 15 minutes.
- 7
Carefully add the tofu cubes to the soup. Simmer for another 10 minutes, letting the tofu heat through and absorb flavors.
- 8
Taste and adjust salt and pepper if needed. Remove and discard the bay leaf.
- 9
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.