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Tuscan Tofu and Chickpea Soup
with Roasted Potatoes and Spinach
This hearty Tuscan soup will help to keep you cozy from the cold. Tofu and chickpeas make a satisfying pair!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Yellow potato • Mirepoix (carrot, onion, celery) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
250 g
Yellow Potato
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
113 g
Mirepoix
56 g
Baby Spinach
1 unit(s)
Chickpeas
(May contain Gluten, Wheat)
½ tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
1 tbsp
Mediterranean Spice Blend
(May contain Sesame, Tree nuts, Triticale, Milk, Soy, Peanuts, Wheat, Sulphites, Mustard)
56 mL
Cream
(Contains Milk)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then cut potatoes into 1/2-inch pieces.
- Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast in the middle of the oven, until potatoes are golden-brown, 20-22 min.
- Roughly chop spinach.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- Season tofu with remaining garlic salt and pepper.
- Heat a large pot over medium-high heat.
- When hot, add 1 tbsp oil, then tofu. (TIP: For 4 ppl, cook tofu in two batches, using 1 tbsp oil for each batch.)
- Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
- Add mirepoix to the pot with tofu. Cook, stirring occasionally, until veggies soften slightly, 3-4 min.
- Add Mediterranean Spice Blend. Cook, stirring often and scraping browned bits from bottom of pot, until fragrant, 30 sec.
- Stir sun-dried tomato pesto, chickpeas (including their liquid), cream and 1 1/2 cups (2 1/2 cups) warm water into the pot with tofu and veggies.
- Bring to a boil over high heat.
- Reduce heat to medium and simmer, 6-8 min.
- When potatoes are tender, add to the pot with soup.
- Stir in spinach, until spinach wilts, 1 min. Season with salt and pepper, to taste.
- Divide soup between bowls. Sprinkle chili flakes over top, if desired.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu in the same way the recipe instructs you to season the chicken.
When hot, add 1 tbsp oil, then tofu. (TIP: For 4 ppl, cook tofu in two batches, using 1 tbsp oil for each batch.) Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
Disregard instructions to remove and shred chicken. Follow the rest of the recipe as written.