Heat the 1 tbs oil on medium heat and add the onions until translucent.
Add the garlic, celery, carrots and saute until soft (about 5 minutes).
Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer.
Add the basil, parsley and pasta and cook for 10 minutes.
Add your green veggie and the beans, chili powder and Italian seasoning Cook on low for another 20-30 minutes. Add salt and pepper to taste.
In a separate pan, add 1 tbs of oil (toasted sesame oil also works!) and heat until simmering. Add tofu and cook until golden brown. Add soy sauce and Worcestershire sauce and cook until most of the moisture is gone. Add yeast and cook until dry.
When soup is finished, split the tofu into 4 servings and add about 2 minutes prior to service.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1493g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 20.4mg||6 %|
|Sodium 5846.2mg||202 %|
|Potassium 1233.9mg||32 %|
|Total Carbohydrate 73.5g||22 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 62.8g|
|Protein 20.3g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 418
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