Vegetarian

Roasted Vegetable Soup with Tofu, White Beans and Kale is for Soup.

Roasted Vegetable Soup with Tofu, White Beans and Kale takes 15 minutes to prepare.

Roasted Vegetable Soup with Tofu, White Beans and Kale takes 30 minutes to cook.

Roasted Vegetable Soup with Tofu, White Beans and Kale makes 6 servings.

The ingredients for Roasted Vegetable Soup with Tofu, White Beans and Kale are:

1 large Russet Potato, peeled and chopped
3 medium Carrots, raw peeled and chooped
2 large Zucchini peeled and chopped
1 1sp Olive Oil
2 1tsp Olive Oil
1 small Onions, chopped
3 clove Garlic , minced
1 pepper Jalapeno Peppers minced
32 oz Vegetable Broth, Clearly Organic, Best Choice
4 cup Water,
1 can (425 grams) Great Northern Beans
1 block Tofu, firm
1 cup, chopped Kale
Salt/Pepper/Red Pepper Flakes

Here is how you make Roasted Vegetable Soup with Tofu, White Beans and Kale:

Preheat oven to 450Toss potato, carrot and zucchini in one tbsp oil, sprinkle with with salt and pepper and roast for about 15 minutes, turning halfay through.Heat a teaspoon of oil over medium heat in a large soup potCook onion, garlic and pepper until soft, about 5 minutesAdd veetable broth and water. Bring to a low boil, then reduce heat to medium lowAdd tofu, white beans and roasted vegetables.Continue to simer for at least 15 minutesAdd kale and cook for 5 more minutes.Season with salt/pepper/red pepper flakes to tasteServing Size:?Makes 6 2-cup servings

The nutritional information for Roasted Vegetable Soup with Tofu, White Beans and Kale is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 196.6

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 584.9 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 7.6 g
• Protein: 12.1 g

The dietary needs meet for Roasted Vegetable Soup with Tofu, White Beans and Kale is Vegan