Quick Minestrone Soup

This soup can be ready in about 40 minutes and feeds an army. The tofu sets it apart.

Serves 8-10.

Ingredients:

• 2 Tbsp extra virgin olive oil
• 1/2 c onion, chopped
• 1/2 c green bell pepper, chopped
• 2-3 cloves garlic, minced
• 1 tsp dry basil
• 1/2 tsp dry oregano
• 1/2 tsp dry rosemary
• 3 c tomato sauce
• 1 qt vegetable broth, well-seasoned
• 2 bay leaves
• 1 c fresh spinach, chopped
• 1 c fresh parsley, chopped
• 1 broccoli crown, cut in small spears
• 2 carrots, cut in 1/4 inch dice
• 2 celery stalks, coarsely cut
• 1/8 tsp black pepper
• 1/8 tsp allspice
• 1-15 oz can black beans, rinsed and drained
• 1-15 oz can garbanzo beans, rinsed and drained
• 1-15 oz can green beans with liquid
• 2 c rotini pasta
• salt to taste, if needed
• 6 oz tofu, cut in 1/4 inch cubes
• Parmesan cheese

Directions:

1. In large kettle heat the olive oil and saute the onion and bell pepper until tender.
2. Add the garlic and stir another minute; add the basil, oregano and rosemary and allow to heat in the oil.
3. Add the tomato sauce, vegetable broth, bay leaves, spinach, parsley, broccoli, carrots, celery, black pepper, allspice, black beans, garbanzos, and green beans.
4. Allow to reach a boil, lower heat, simmer 10 minutes, skimming any impurities off the top.
5. Add rotini and simmer another 8 minutes, stirring a few times.
6. Correct seasonings and add the tofu.
7. Turn off heat and allow to stand 10 minutes as tofu warms up and spices blend.
8. Serve with Parmesan cheese.