Minestrone With Tofu

Submitted by Linorama

"From Louise Hagler's Tofu Cookery. We can hardly wait for the first minestrone of the season and practically make a ceremony out of it, then make it all winter long. This is the best recipe I've found. We keep it in the fridge and eat it often. Reheats like a dream in the microwave."

 

• Ready In: 45mins
• Ingredients: 17
• Yields: 11 cups

ingredients

• 1 lb tofu, frozen, thawed, squeezed, and cut into 1/4-inch cubes
• 3 tablespoons soy sauce
• 1⁄2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 medium zucchini, chopped
• 28 ounces canned diced tomatoes, undrained
• 4 cups water
• 2 cups tomato juice
• 2 teaspoons basil
• 1 teaspoon oregano
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3 ounces broken spaghetti
• 15 ounces canned kidney beans, drained & rinsed

directions

1. Preheat oven to 375°F.
2. Mix together the soy sauce and 1/2 tsp garlic powder.
3. Toss with the tofu cubes and spread on oiled cookie sheet.
4. Bake 15 minutes, flip and bake another 15 minutes until cubes crisp up.
5. When done, set aside.
6. Meanwhile heat oil and add the onion, carrots and zucchini.
7. Sauté for 10 minutes.
8. Then add the tomatoes, water, juice, basil, oregano, garlic powder, salt & pepper.
9. Bring to a boil and add the broken spaghetti; simmer for about 15 minutes.
10. Add the kidney beans and the browned tofu cubes.
11. Heat through and serve.

Reviews

[Caryn Gale]

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.

 

[Folk Dancer]

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.

 

[alexposa]

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

 

[Doreen in CA]

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.

 

[megano o]

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!