Ingredients
8
8 servings
- •2 tablespoons olive oil
- •3 carrots, sliced
- •3 stalks celery, sliced
- •½ large onion, diced
- •1 tablespoon dried basil
- •3 dashes red pepper flakes
- •sea salt and cracked black pepper to taste
- •3 cloves garlic, chopped
- •3 quarts chicken broth
- •1 (28 ounce) can diced tomatoes
- •1 (15 ounce) can crushed tomatoes
- •1 bay leaf
- •2 cups frozen corn
- •2 zucchini, sliced
- •1 (12 ounce) package firm tofu, crumbled
- •½ cup sliced fresh mushrooms, or to taste
- •¼ cup chopped kale, or to taste
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add carrots; saute until well coated in oil, 3 to 5 minutes. Add celery, onion, 1/2 the basil, red pepper flakes, salt, and black pepper. Saute until just soft, about 5 minutes. Add garlic; saute until fragrant, about 2 minutes. Pour in chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring soup to a boil.
- Stir corn, zucchini, tofu, and mushrooms into the pot with the soup. Season with salt and black pepper. Bring back to a boil and reduce heat to low. Cover and simmer until flavors blend and vegetable are fork-tender, about 1 hour. Add kale, cover, and simmer until wilted, about 15 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 221
- Carbohydrate: 24g
- Fat: 8g
- Fiber: 5g
- Protein: 15g
- Sugar: 8g
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