For 4 Person(s)
Tofu can be easily crumbled, and it does a fantastic job of absorbing the flavours of your soup broth. We use 12 cups of stock in this recipe because we cook the pasta in the pot, and it absorbs lots of liquid as it cooks. You can use an assortment of different greens in this soup—we used kale, but spinach, chard or collards would work equally well. —Nettie
Tip: Asiago is a strong-flavoured hard cheese, similar to Parmesan or Romano. You can use any of them interchangeably in this recipe.
Serving Size: 1O cups (425 ml) soup
221 calories, 6 g fat, 2 g saturated fat, 500 mg sodium, 33 g carbohydrates, 6 g fibre, 8 g sugars, 13 g protein. Very high in fibre. Good source of vitamin A, folate, vitamin C, calcium and iron.