Not Chicken Noodle Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 2 celery ribs, finely sliced
• 2 cups carrots, diced
• 3 cups mushrooms, sliced
• 1 tablespoon dried basil
• 2 teaspoons dried rosemary
• 2 teaspoons dried parsley
• 1 pinch salt
• 24 ounces plain firm tofu
• 1 lb fusilli
• 12 cups vegetable stock (i love "better than bouillon")
• 1/2 teaspoon cayenne pepper
• salt and pepper

Recipe

• 1 in a large soup pot, saute the garlic, onions, celery, carrots, mushrooms, and herbs in the olive oil, with a pinch of salt over medium heat. cook down until the mushrooms lose much of their water (about 15 minutes).
• 2 add stock and tofu and bring to a boil. let boil for about 10 minutes.
• 3 **a word about the stock. "better than bouillon" makes a number of vegan soup bases that mimic meaty flavors such as "no beef base" and "no chicken base." i find that the soup comes out the best when a combination of these is used. my personal favorite is to use three of their flavors, veggie, mushroom, and no chicken base. they do have a bit of salt, so be mindful.**.
• 4 add fusilli and cook until al dente (usually 12 minutes) but depends on your brand of noodle.
• 5 garnish with parmesan if you like!