For 4 Person(s)


  • 12 cups (3L) no-salt-added vegetable broth or water, divided
  • 1 leek, diced (white and pale green parts only)
  • 3 garlic cloves, minced
  • 1 carrot, grated
  • 2 stalks celery, thinly sliced
  • 28 oz (795 mL) can crushed tomatoes
  • 2 tsp (10 mL) dried basil
  • 2 tsp (10 mL) dried oregano
  • 1 cup (250 mL) whole grain rotini
  • 1/2 lb (225 g) firm tofu, crumbled
  • 14 oz (410 mL) can no-salt added aduki beans, drained and rinsed
  • 1/4 cup (60 mL) chopped fresh basil
  • 3/4 tsp (4 mL) sea salt
  • 1/4 tsp (1 mL) cayenne pepper
  • 2 cups (500 mL) baby kale, chopped
  • 1/2 cup (125 mL) grated Asiago cheese


  1. In large pot, heat 1 cup (250 mL) of the broth over medium heat. Add leeks and cook for 5 minutes or until softened.
  2. Add garlic, carrot, celery, tomatoes, basil, oregano and remaining broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 10 minutes.
  3. Add pasta; cook until tender, 10–12 minutes or according to package directions.
  4. Stir in tofu, beans, basil, salt, cayenne and kale. Simmer for 5 minutes.
  5. Serve and sprinkle each serving with Asiago cheese.

Recipe notes

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.

Nutrients Per Serving

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.