Roasted Vegetable Soup with Tofu, White Beans and Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 large Russet Potato, peeled and chopped 3 medium Carrots, raw peeled and chooped2 large Zucchini peeled and chopped1 1sp Olive Oil 2 1tsp Olive Oil 1 small Onions, chopped3 clove Garlic , minced1 pepper Jalapeno Peppers minced32 oz Vegetable Broth, Clearly Organic, Best Choice 4 cup Water, 1 can (425 grams) Great Northern Beans 1 block Tofu, firm 1 cup, chopped Kale Salt/Pepper/Red Pepper Flakes
Preheat oven to 450
Toss potato, carrot and zucchini in one tbsp oil, sprinkle with with salt and pepper and roast for about 15 minutes, turning halfay through.
Heat a teaspoon of oil over medium heat in a large soup pot
Cook onion, garlic and pepper until soft, about 5 minutes
Add veetable broth and water. Bring to a low boil, then reduce heat to medium low
Add tofu, white beans and roasted vegetables.
Continue to simer for at least 15 minutes
Add kale and cook for 5 more minutes.
Season with salt/pepper/red pepper flakes to taste
Serving Size:�Makes 6 2-cup servings
Toss potato, carrot and zucchini in one tbsp oil, sprinkle with with salt and pepper and roast for about 15 minutes, turning halfay through.
Heat a teaspoon of oil over medium heat in a large soup pot
Cook onion, garlic and pepper until soft, about 5 minutes
Add veetable broth and water. Bring to a low boil, then reduce heat to medium low
Add tofu, white beans and roasted vegetables.
Continue to simer for at least 15 minutes
Add kale and cook for 5 more minutes.
Season with salt/pepper/red pepper flakes to taste
Serving Size:�Makes 6 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 196.6
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 584.9 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 7.6 g
- Protein: 12.1 g
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