Soup season! Since the temperatures dropped, I've started eating soup at least once a day. Nothing makes me happier (or warmer). My very first creation for this year was this take on minestrone that I made off-hand last week, and man, I sure made a lot but that's ok, it's only November after all.
- 6 cups of vegetable broth
- 1-32 oz. can fire roasted tomatoes
- 1-16 oz. package of extra firm tofu, drained and cubed
- 1-16 oz. can kidney beans
- 1-16 oz. can cannellini beans
- 1 onion, sliced thin
- 1 large carrot, sliced
- 4 cloves of garlic, diced
- 1/2 lb. whole wheat spaghetti
- 1/2 cup chili garlic sauce
- salt & pepper to taste
- In a frying pan, heat a few teaspoons of oil over medium and add in the prepped tofu, chili garlic sauce and 2 cloves worth of garlic. Cook for about 5 minutes total, flipping the tofu to make sure it browns evenly. Set aside.
- In a soup pot, heat the veggie broth and add in the onion, carrot, remaining garlic and both types of beans over medium high heat. Allow this to simmer for about 10 minutes.
- Add in the pasta and tomatoes. Continue to simmer the mixture for about another 10 minutes. Put in salt and pepper to taste.
- Toss in the spinach and tofu, let the soup cook for another 5 minutes or so.
Serve piping hot with a sprinkle of parmesan cheese and some crusty bread. Freeze half and savor the remainder within 3-4 days. Makes lots!