This is one of my family's absolute favorite soups. The tender, succulent tofu nuggets are a big hit with non-vegetarians too. We always serve it with a loaf of freshly-cooked bread cut in thick slices... *drool*
ounces whole wheat spaghetti, broken or 3 ounces other pastas, shapes
cups low-sodium kidney beans (I cook my own) or (19 ounce) can kidney beans
Serving Size: 1 (279) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 26 g16 %
Total Fat 2.9 g4 %
Saturated Fat 0.6 g2 %
Cholesterol 0 mg
Sodium 318.3 mg
Dietary Fiber 5.4 g21 %
Sugars 4.7 g18 %
Protein 11.6 g
Gently squeeze excess water from the tofu. Dice it into small-ish cubes, and transfer to a large bowl. Pour in the tamari, 1 Tbsp at a time, stirring to coat evenly. Stir with a wooden spoon to avoid breaking the cubes.(All the tamari will be soaked up- this is fine.) Sprinkle on the garlic powder and stir again.
Place the cubes in a single layer on a cookie sheet and bake around 325 F for 10 minutes. Turn the cubes and bake about 5 more minutes, till golden brown on all sides (don't they smell good!)Set aside.
Meanwhile, soften the carrot, onion and zucchini in a little water, in a large pot. When onions are softened, add all the other ingredients EXCEPT the pasta, and beans if canned.
Bring to a boil, and add the pasta. Reduce the heat to a simmer for 15 minutes. About 5 minutes before serving, add beans.
Sprinkle each bowl of soup with a handful of tofu cubes.
When storing leftovers, put the tofu in a seperate container and warm the cubes briefly in a toaster oven (for crispiness)or microwave before adding to the soup.