RECIPE: TOFU AND ESCAROLE SOUP

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.