Directions: Pasta - In a large stock pot heat the olive oil. saute the garlic cloves briefly. Add the sage and tomato paste. Stir to combine. Pour in the chicken stock and navy beans. Bring mixture to a boil and allow to simmer for 20 minutes. Puree half of the soup batch in a blender with the tofu until smooth. Return pureed soup to the pot. Stir in the cooked pasta and serve hot. Salad - In a blender, combine the tofu, garlic, lemon juice, olive oil, and bleu cheese. Toss with the spinach and top with the toasted walnuts.
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|Serving Size: 1 Serving (2958g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 413 (36%)|
|Amt Per Serving||% DV|
|Total Fat 45.8g||61 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 76.6mg||24 %|
|Sodium 3854.1mg||133 %|
|Potassium 5582.2mg||147 %|
|Total Carbohydrate 105.2g||31 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 92.6g|
|Protein 81g||116 %|
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Calories per serving: 1134
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