NUTRITION

SERVINGS

INGREDIENTS

1.5 cups White Beans (cooked)

4 ounces Extra Firm Tofu

1 medium Carrot

2 Celery Stalks

1 small Onion

2 Garlic Cloves

0.5 cup Diced Tomatoes

1 cup Kale

0.5 cup Vegetable Broth

PREPARATION

• 1

  Drain and rinse the cooked white beans if using canned, or prepare them fresh if using dried.

• 2

  Press the tofu lightly with a paper towel to remove excess moisture and cut into 1-inch cubes.

• 3

  Dice the onion, mince the garlic, slice the carrot into rounds or half-moons, and chop the celery and kale.

• 4

  Heat a large, deep skillet or Dutch oven over medium heat. Add a splash of water or a light drizzle of olive oil if desired.

• 5

  Sauté the onions and garlic until softened and fragrant, about 2-3 minutes.

• 6

  Add the carrots and celery to the pan, stirring for another 3-4 minutes until they begin to soften.

• 7

  Stir in the tofu cubes and cook gently for 3 minutes, ensuring they absorb the flavors from the vegetables.

• 8

  Add the white beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.

• 9

  Cover the pot, reduce the heat to low, and let it simmer for about 10 minutes, allowing the flavors to meld.

• 10

  Stir in the chopped kale during the last 2 minutes of cooking, so it wilts just enough.

• 11

  Season with salt, pepper, and your favorite herbs (such as thyme or rosemary) to taste. Serve hot.