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. Minestrone is a vegetable and pasta soup.
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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