RECIPE: TOFU AND ESCAROLE SOUP

6 Servings

30 minutes or fewer

Don't be fooled into thinking that a great-tasting homemade soup needs long, slow cooking to prepare. This satisfying soup is ready in just 15 minutes.

·                                 2 tsp. olive oil

·                                 1 small onion, finely chopped

·                                 6 shiitake mushrooms, stemmed and sliced

·                                 7 cups vegetable broth

·                                 5 cups chopped escarole

·                                 1 9-oz. pkg. mushroom tortellini or tortelloni, cooked (I substitute a lb. of tofu that I press for 20 minutes)

·                                 grated Parmesan cheese (optional)

1.                             In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.

2.                             Add broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired.