Hearty Tofu Minestrone
Need a hug in a bowl? This hearty soup is basically a warm blanket for your soul.
When the day feels long and the kitchen feels daunting, this Tofu Minestrone is your shortcut to comfort. It’s a thick, satisfying Italian classic that packs in tons of fiber and protein without requiring complex techniques or hours over a hot stove. The tofu soaks up the savory herbs perfectly, making it a filling alternative to traditional meat-based soups. You can whip this up in about 30 minutes, leaving you more time to relax tonight. It's rustic, reliable, and honestly delicious.
Ingredients
- 1 lb extra-firm tofu
- 2 tbsp olive oil
- 1 tsp dried oregano
- 4 cup vegetable broth
- 2 cup diced tomatoes
- 1 tsp garlic powder
- 3 cup mixed chopped vegetables (carrots, zucchini, spinach)
- 1 cup canned cannellini beans — drained and rinsed
- 0.5 cup small pasta — like ditalini or elbow macaroni
Method
- 1 Press the water out of the tofu block and crumble it into small chunks with your hands. In a large pot, heat 1 tbsp of olive oil over medium heat.
- 2 Add the crumbled tofu and sauté for about 5 minutes until slightly golden. Stir in the garlic powder, oregano, and mixed vegetables.
- 3 Pour in the vegetable broth, diced tomatoes, and cannell_ini beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 4 Stir in the pasta and cook for another 8-10 minutes or until the pasta is tender. Season with salt and pepper to taste.
- 5 Finish with a drizzle of the remaining olive oil before serving.
Variations
- Quick Prep — Use a bag of pre-chopped frozen mixed vegetables to skip the chopping step entirely.
- Extra Hearty — Add 1/2 cup of cooked quinoa or farro for an extra boost of texture and nutrients.
Notes
If you want it heartier, add an extra half cup of beans or a handful of kale at the very end.
Equipment that helps
- Large Pot — Allows you to sauté the tofu and simmer the soup in one vessel to minimize cleanup.
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