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    You are in: Home / Recipes / Minestrone With Tofu Recipe
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    Minestrone With Tofu

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 23, 2003

      I made this soup tonight. I am following a low-carb diet and been eating lots of soup and was looking for something besides plain vegetable and clear chicken soup that fits the bill. I have added tofu to my soup in the past, but it always just sucked up all the flavor of the soup and the tofu was good, but the soup bland. Cooking the tofu first was the best idea. Just for the record, I did not add carrots or spaghetti and cut back on the tomatoes. This was still great and I will add it to my cookbook permanently. Thanks.

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    • on January 30, 2003

      A wonderful recipe. I didn't have frozen tofu so I used unfrozen extra firm, and it worked fine. I also substituted small shells for the broken spaghetti. No problem. This makes a delicious, healthy soup. The only problem I had, is that it is so thick, there's not a lot of juice to soak up with bread.

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    • on November 06, 2006

      I'm a vegetarian/vegan but my parents aren't we all loved it. I like the taste of tofu by itself personally so I always make sure to add it when possible. I really hate the taste of zucchini so I added okra instead, which has more protien and makes the stew thicker. I don't use any tomato juice, instead I add about 4 cups vegetatable broth. You don't have to measure anything out and can substitute without any problems

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    • on May 21, 2005

      I liked this recipe for minestrone, but I've had better. The frozen tofu was a good idea, because freezing tofu gives it a more meat-like texture.

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    • on March 03, 2005

      FANTASTIC!! I just made this soup and it turned out SOOOO well!! Note that it does make a HUGE portion... but it's still great. I used 1 14 oz can of pinto beans, and a 14 oz can of northern beans in place of the kidney and it turned out really well... it's a super hearty soup, but definitely something I will make again! And I ommitted the carrot, zucchini, and tofu... (I was planning on adding the tofu, but with the extra beans I think it would've been too much). I also used seasoned diced tomatoes... anyways... I'm pretty sure whatever concoction you make will be great! Thanks for the recipe!

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    • on March 08, 2004

      I had some firm low fat tofu that was expiring in a week so I hunted for tofu recipes and this one popped up. I had all of the ingredients on hand except for tomato juice. But I did have some V-eight. So I used that. I used low sodium soy sauce and didn't add salt (high blood pressure) but it still tasted great. I think it was a good idea to bake the tofu and add it later. My husband loved the kidney bean addition.

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    • on February 23, 2004

      AWESOME My whole family loved it. I have three small children under 7 and they loved it. I cant wait to eat it for lunch tomorrow. Thank you so much for an awesome dish.

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    Nutritional Facts for Minestrone With Tofu

    Serving Size: 1 (3723 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 150.0
     
    Calories from Fat 41
    27%
    Total Fat 4.5 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 785.2 mg
    32%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 3.9 g
    15%
    Sugars 6.7 g
    27%
    Protein 7.7 g
    15%

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