Ingredients
- 6 ounces fusilli noodles, dry
- 1 block extra firm tofu, pressed and drained
- 1 can chickpeas, rinsed and drained
- 2 cups kale, chopped
- 2 stalks celery, diced
- 2 carrots, chopped
- 1 cup frozen mixed peas and corn
- 1 small onion minced
- 6 cups water
- 2 tsp better than bouillon
- 1 tsp garlic powder
- 2 tbsp nutritional yeast (optional)
- Salt and black pepper to taste
Instructions
- In a large sauce pan add in the water, veggies, spices and bouillon and bring to a boil.
- While this is heating up cut your tofu into cubes and rinse and drain your chickpeas.
- Once boiling add in the rest of your ingredients, reduce heat to a simmer, cover and cook 15 minutes. Adjust seasonings to taste.
- This soup is great on its own or with a side of toasted sourdough, enjoy!
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 452 calories |
| Protein | 26.6 g (23.5%) |
| Carbs | 75.0 g (66.3%) |
| Fat | 6.6 g (13.1%) |
|
Protein (23.5%)
Carbs (66.3%)
Fat (13.1%)
|
|
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