Vegan - Minestrone Soup

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* Exported from MasterCook *

 

Minestrone Soup

 

Recipe By :Soyfood Recipes for the American Table - White Wave

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound White Wave firm tofu -- frozen, thawed, squeezed dry and

cut into 3/4-inch cubes

3 tablespoons tamari soy sauce

1/2 teaspoon garlic powder

1 medium onion -- chopped

2 carrots -- sliced

1 medium zucchini -- sliced

2 tablespoons olive oil

1 28 oz can chopped tomatoes

4 cups water

2 cups tomato juice

2 teaspoons basil

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

3 ounces noodles or broken spaghetti

1 15 oz can kidney beans

 

Preheat the oven too 375F.

 

Mix together the tamari and 1/2 teaspoon garlic powder, and squeeze into the

tofu cubes. Place the cubes on an oiled cookie sheet, bake for 10 minutes, turn

them over, and bake for 5 more minutes. Set aside.

 

Saute the onion, carrots, and zucchini in the olive oil for about 10 minutes.

 

In a soup pot, combine the sauteed vegetables, tomatoes, water, tomato juice,

basil, oregano, 1/2 teaspoon garlic powder, salt, and pepper, and bring to a

boil.

 

Add the noodles, simmer for 15 minutes, then add the beans and tofu cubes.

Serve when the beans are heated through.

 

Yield:

" 11 cups "

 

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Per serving: 2071 Calories (kcal); 34g Total Fat; (14% calories from fat); 122g

Protein; 346g Carbohydrate; 0mg Cholesterol; 6101mg Sodium

Food Exchanges: 17 1/2 Grain(Starch); 7 1/2 Lean Meat; 16 Vegetable; 0 Fruit; 5

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0