Roasted Vegetable Soup with Tofu, White Beans and Kale

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
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
Directions
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

Servings Per Recipe: 6
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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