Vegetarian Minestrone Soup with Tofu

Minestrone is a popular vegetarian soup, and this recipe for minestrone is both vegetarian and vegan. Filled with healthy vegetables for lots of fiber and some tofu for a protein boost, this vegetarian minsstrone soup is a complete meal in itself. Serve this vegetarian and vegan soup for lunch or a light dinner with a side salad and some crusty bread.

Ingredients:

• 3 tbsp soy sauce
• 1 tsp galic powder
• 1 block tofu, diced
• 1 yellow onion, diced
• 2 carrots, chopped
• 1 zucchini, chopped
• 2 tbsp olive oil
• 1 28 ounce can crushed or diced tomatoes
• 4 cups water or vegetable broth
• 2 cups tomato juice
• 2 tsp basil
• 1 tsp oregano
• 1/4 tsp pepper
• 1/2 cup small pasta
• 1 15 ounce can kidney beans (optional)

Preparation:

Press the tofu well, then freeze until solid. Thaw and press again, then chop into 1 inch cubes.

Heat oven to 375 degrees.

In a small bowl, combine soy sauce and garlic powder. Arrange tofu on a lightly greased baking pan, and cover with soy sauce mixture. Bake for ten minutes, toss gently, then bake for 5 more minutes.

In a large pot, sautee the onion, carrots and zucchini in olive oil for 6-8 minutes, until almost soft. Add remaining ingredients, except beans. Stir to combine well and bring to a low simmer. Allow to cook for at least 20 minutes.

Add beans and tofu, and cook for a few more minutes.

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