This soup is one of our favorites. It's packed with protein and has the taste and textures of chicken noodle soup -- without harming a single chicken. If you're not familiar with a line of protein products called "Quorn," you might look it up. It's a great support of vegetarian eating!
Gassho,
Rebecca
Italian-Style "Chicken" Soup
Ingredients
1/4c water
3 celery ribs, chopped
2 medium-size carrots, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
1 bay leaf
Salt and freshly ground black pepper
2 quarts chicken-flavored vegetable stock or vegetable stock
1/3 pound penne pasta
1 pound Quorn** “Tenders”, thawed and chopped
1 8-ounce can tomato sauce
1 15-ounce can kidney beans, rinsed
1 15-ounce can chickpeas, rinsed
Preparation
Heat water in a large soup pot over medium-high heat. Add celery, carrots, onions, garlic and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add "chicken" stock. Bring to a boil, add the penne pasta and cook according to the package instructions, adding the chopped Quorn Tenders during the last 4-5 minutes of cooking along with the tomato sauce and both cans of beans to heat through.
Makes 8 generous servings
**Quorn products are made from Mycoprotein. Mycoprotein is a nutritionally healthy protein source that is meat free and naturally low in saturated fat and high in fiber. We use Quorn Tenders and Grounds in many of the Monastery recipes.