Ingredients

The following ingredients have 8 Servings
  • 2 tbsp. olive oil (chopped)
  • 2 medium onions
  • 6 garlic cloves (minced)
  • 4 medium carrots (sliced)
  • 4 celery ribs (sliced)
  • 8 fresh thyme sprigs
  • 2 bay leaves
  • 14 oz firm tofu
  • 4 quarts vegetable broth
  • 12 oz egg noodles
  • ½ cup fresh flat-leaf parsley (chopped)
  • salt and pepper (to taste)

Instruction

  • Heat oil in large Dutch oven over medium heat.
  • Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
  • Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don't worry--they'll continue cooking after removed from heat. This way, the noodles won't be mushy.)
  • Season with salt and pepper and garnish with parsley before serving.