Roasted Vegetable Soup with Tofu, White Beans and Kale

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Vegetable Soup with Tofu, White Beans and Kale calories by ingredient
Submitted by:

Introduction

Nutrition, warmth and happiness in a 2-cup serving. Very tasty. Nutrition, warmth and happiness in a 2-cup serving. Very tasty.
Number of Servings: 6

Ingredients

    1 large Russet Potato, peeled and chopped
    3 medium Carrots, raw peeled and chooped
    2 large Zucchini peeled and chopped
    1 1sp Olive Oil
    2 1tsp Olive Oil
    1 small Onions, chopped
    3 clove Garlic , minced
    1 pepper Jalapeno Peppers minced
    32 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

Tips

Freezes very well!


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

Rate This Recipe