1/2 onion, chopped
4 ribs celery, chopped
4 carrots, sliced into coins
1 c. kale or spinach, sliced into ribbons
1 block tofu, pressed and cut into cubes
olive oil
sea salt
8-10 cups vegetable broth
8 oz. noodles
Press tofu for 1/2 hour to remove water. Cut into cubes. Heat oil in a frying pan on medium high heat. Once hot, add tofu and season with salt. Brown tofu by pressing it with a spatula and then tossing it around. Remove from heat (and turn off burner…that goes without saying). In a large stock pot, drizzle a bit more oil. Heat. Add onion and cook until transluscent. Add celery and carrots and cook until crisp tender. Add veggie broth. Bring to a boil. Add noodles and cook until tender (package directions should give you a pretty good idea about how much time is required). Once the noodles are tender, add the tofu and cook long enough to warm it. As a final touch to add a bit of green to your life, add the kale/spinach. Cook until it gets all wilty.
Now, I like my soup THICK, so I tend to use the 8 cups of broth. Thick soup may not be your thing. I get it. Go ahead. Add the extra 2 cups.
