This is one of my favourite meals to make because it is easy, filling and oh so comforting. Featuring mushrooms, kale, tofu and gluten free pasta in a silky tomato broth, this nourishing winter-warmer comes together in one pot.
1400g canorganic diced tomatoes - Organic are usually more concentrated (less watery) and have a more vibrant flavour.
1tbspWorcestershire sauce - check it's vegan
8Cwater (2L)
2tspvegetable stock powder
½tspsalt
2Cgluten free penne pasta - or any pasta of your choice
1Cchopped kale
1tbsplemon juice - about ½ a lemon
Salt, pepper and lemon wedges to serve - pepper and lemon wedges to serve
Instructions
Bring a large to medium-high heat on the stove. Drop in the olive oil and once warm, add in the onions and mushrooms and stir-fry for 2 mins. Then add the carrots and cook for a further 2 minutes.
Add to the pot potatoes, garlic and herbs and cook for 1 minute.
Add tomato paste, diced tomatoes, Worcestershire sauce, vegetable stock powder, salt and 8 cups of water. Continue to cook on high heat for 30 mins. Once it begins to boil, give it a stir, cover and reduce to a simmer.
Meanwhile, drain the tofu and wrap in a clean kitchen towel to absorb the liquid. You can leave it like this until needed.
To the soup, add the pasta and continue to simmer for 10mins
Dice the tofu into 1cm cubes, then add the tofu and chopped kale to the soup. Continue to simmer for 10 mins until pasta and potatoes are cooked through.
Remove from the heat and stir through the lemon juice. Cover and let sit for 10 mins before serving.
Serve with lemon slices and salt and pepper.
Notes
The flavours in the soup develop really beautifully overnight so keep your leftovers. When you reheat it on the stove, just add a bit of water to get the liquid going again if it has thickened.Feel free to use any pasta (it doesn't need to be gluten free.)
easy, gluten free, minestrone, one pot, pasta, soup, tofu, winter-warmer