Minestrone With Tofu Food

VEGAN MINESTRONE SOUP

Steps:

• In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.
• Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!
• Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 - 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
• Five minutes before soup is done, add the spinach and stir to mix.
• Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread, crusty Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for up to 5 days. This soup also freezes well and will last for up to 2 months.

THE BEST MINESTRONE

Steps:

• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
• Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

SLOW-COOKER VEGETARIAN MINESTRONE

Steps:

• Add the beans, carrots, garlic, bay leaves, celery, sweet potato, onion, crushed red pepper flakes, Parmesan rind, if using, 1 tablespoon salt and a few grinds of black pepper to the insert of a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, tomato paste and 4 cups water. Cover and cook until the beans are tender, 6 hours on high or 8 hours on low.
• Stir in the kale, cover and let simmer until just wilted, about 10 minutes. Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve with toasted baguette, if desired.
• If using pasta, spoon 1/2 cup cooked pasta into each bowl and ladle the soup on top. Store the pasta and soup in separate containers.

SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
• Cook on Low for 6 to 8 hours.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

MINESTRONE WITH TOFU

Steps:

• Gently squeeze excess water from the tofu. Dice it into small-ish cubes, and transfer to a large bowl. Pour in the tamari, 1 Tbsp at a time, stirring to coat evenly. Stir with a wooden spoon to avoid breaking the cubes.(All the tamari will be soaked up- this is fine.) Sprinkle on the garlic powder and stir again.
• Place the cubes in a single layer on a cookie sheet and bake around 325 F for 10 minutes. Turn the cubes and bake about 5 more minutes, till golden brown on all sides (don't they smell good!)Set aside.
• Meanwhile, soften the carrot, onion and zucchini in a little water, in a large pot. When onions are softened, add all the other ingredients EXCEPT the pasta, and beans if canned.
• Bring to a boil, and add the pasta. Reduce the heat to a simmer for 15 minutes. About 5 minutes before serving, add beans.
• Sprinkle each bowl of soup with a handful of tofu cubes.
• When storing leftovers, put the tofu in a seperate container and warm the cubes briefly in a toaster oven (for crispiness)or microwave before adding to the soup.

MINESTRONE WITH TOFU

Steps:

• Preheat oven to 375°F.
• Mix together the soy sauce and 1/2 tsp garlic powder.
• Toss with the tofu cubes and spread on oiled cookie sheet.
• Bake 15 minutes, flip and bake another 15 minutes until cubes crisp up.
• When done, set aside.
• Meanwhile heat oil and add the onion, carrots and zucchini.
• Sauté for 10 minutes.
• Then add the tomatoes, water, juice, basil, oregano, garlic powder, salt & pepper.
• Bring to a boil and add the broken spaghetti; simmer for about 15 minutes.
• Add the kidney beans and the browned tofu cubes.
• Heat through and serve.

CLASSIC MINESTRONE SOUP

Steps:

• Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
• Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

MINESTRONE

Steps:

• Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except cheese, breaking up tomatoes.
• Heat to boiling; reduce heat. Cover and simmer 1/2-hour.
• Add pasta and cook an additional 1/2-hour.
• Serve with Parmesan.