There’s just a hint of coolness in the air these days and that makes me want some soup. I am a big soup lover. They’re satisfying, easy to make, don’t require 12 different pans and are a great way to load up on lots of veggies. Tofu Noodle Soup is a my twist on the classic Chicken Noodle and just a likely to help you stave off those early fall colds.
Here’s my recipe.
Tofu Noodle Soup
6 cups of vegetable stock
1 cup of fresh green beans, snapped into 2 inch pieces
3-4 carrots, coarsely chopped
1 leek, chopped
1 cloves of crushed garlic
3 stalks of celery, coarsely chopped
2 tablespoons of olive oil
1/2 red onion, coarsely chopped
1 tablespoon each of chopped fresh sage, thyme and parsley
1 block of tofu, cubed in 1″ pieces
1 cup of dried eggs noodles
salt & pepper to taste
1. In a large pot, sweat your onions, leeks, celery, carrots in the olive oil until onions are transparent. Add the garlic and continue to saute for about 2 minutes more.
2. Add the veggie stock, green beans and tofu. In the meantime, cook the eggs noodles in a separate pot.
3. Cook until the carrots are soft, add the fresh chopped herbs and salt and pepper to taste.
4. Ladle into a bowl and add some noodles.