Tuscan Tofu Shirataki Noodle Soup

INGREDIENTS:

1 bag (8 oz) House Foods Tofu Shirataki (fettuccini shape)

4 tablespoons olive oil

½ red onion, finely chopped 

2 carrots, peeled and finely chopped

2 stalks celery, finely chopped 

5 cloves of garlic, finely chopped 

1 teaspoon hot pepper flakes

2 ripe Roma tomatoes, chopped

6 cups water

Parmesan cheese rind

1 bunch Tuscan kale, stems removed and thinly sliced

1 zucchini, diced

1 (15 ounce) can cannelini beans

Kosher salt and freshly ground black pepper

DIRECTIONS:

Heat olive oil in a large heavy bottomed soup pot until it simmers. Add the onion, carrot, and celery and sauté until completely soft (about 8 minutes). Add the red pepper flakes and garlic the last minute of sautéing and cook until fragrant.  Stir in the tomatoes and cook until the tomatoes have melted down into the vegetables. Add 6 cups of water and season with salt, pepper, and Parmesan rind. Bring to a boil, and then reduce heat to a simmer.  Let cook –stirring on occasion – for 15 minutes.

Purée half of the soup in a blender until smooth. Return the liquid to the pot and stir in the kale and the zucchini, and cook until the vegetables are very tender (roughly another 15 minutes).

Meanwhile, rinse the noodles very well in a colander and dry well.  Roughly chop the noodles and add them, along with the beans to the soup.  Cook for additional 5 minutes.

Serve bowls of soup dressed with some freshly grated Parmesan, extra virgin olive oil and a sprinkle of salt and pepper.

Serves 6