Better Than Wedding Soup
Better Than Wedding Soup Recipe
1 bunch kale
32 oz vegetable broth
5 whole garlic cloves salt
32 oz mushrooms 28 oz extra firm tofu
12 carrots diced
2 15.5 ounce cans cannellini beans
1 bay leaf
I start with my 8 quart Farberware Stainless Steel Stockpot
Wash and trim kale. Slice kale into small pieces. Cook kale in olive oil just until softened. Remove kale from pan and add clean, diced or sliced mushrooms to pan. Add more olive oil and cook mushrooms just until browned.
Remove mushrooms and add diced tofu. Add more olive oil. I used a quarter cup to allow the tofu to soak up. Add stock pot to heat (toss dirty dishes into the sink). Add all of the cooked items to the pot.
Add vegetable stock and bring to a nice simmer. Toss in bay leaf and garlic cloves. Add beans and fill the stock pot with water just to the top of the ingredients. Salt to your liking.
Keep the soup on a nice simmer and just after adding the carrots turn the heat off. (I like crispy carrots) Serve right away with chow Mein noodles.
This soup is very hearty and really doesn't need anything else. It is packed with protein and vitamins. It is important not to overcook this soup. You want the crispness and when you overcook veggies you lose many of the nutrients. I use my 8 quart Stainless steel stock pot from Farberware because it has a nice locking and straining lid and is very versatile when you need to strain noodles and other things. I saw this same model at Target for $56 but it is only $34.99 at Amazon.