Tofu Minestrone

Minestrone is one of the first soups I learned how to make—it’s simple, comforting and hearty enough to be a full meal in a bowl. Variations are endless—but here I’ve fused some of my go-to Asian ingredients for an extra layer of flavor. Extra firm tofu adds protein and heft, while miso adds a depth for a long-simmered taste, when in reality it takes about 30 or so minutes from start to finish.

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Serves 6-8

INGREDIENTS

1 tablespoon olive oil, plus more for finishing
1 large onion, diced
3 ribs celery, diced
3 medium carrots, diced
4 garlic cloves, sliced
2 tablespoons tomato paste
1 tablespoon yellow miso paste
2 quarts vegetable or chicken stock
1 parmesan rind (optional)
1 bunch lacinato kale
1 block of extra firm tofu, cut into ½” dice
1 can chickpeas, drained and rinsed
¼ cup chopped flat leaf parsley, plus more for garnish
Kosher salt and freshly ground black pepper
Flaky sea salt, for finishing

METHOD

In a medium Dutch oven over medium heat, add olive oil. When shimmering, add onion, celery, carrot and garlic and cook, stirring frequently, until onions are just starting to turn translucent—about 4 to 5 minutes. Clear a spot in the middle of the pot surface and add tomato paste and miso. Let toast for a minute, then mix with vegetables to combine. Season well with salt and pepper, then add stock and parmesan rind (if using). Bring to a boil, then cover and reduce heat to medium low and simmer for 20 minutes.

Trim kale and cut stems into ½” pieces, then cut leaves into bite-sized pieces.

After 20 minutes, remove parmesan rind. Stir in kale and mix to combine until wilted—about 2 to 3 minutes. Add in tofu and chickpeas and simmer for another 5 minutes. Check for seasoning and add salt and pepper if necessary. Stir in parsley.

To serve, ladle into bowls, garnish with parsley, finish with a glug of olive oil and flaky sea salt and serve.