Ingredients

• 2 tablespoons grapeseed oil , or to taste
• 2 potatoes , Optional
• 3 stalks celery , sliced
• 3 carrots , sliced, or more to taste
• 0.5 large white onion , chopped
• 8 shiitakes mushrooms , sliced, or more to taste
• 0.5 bunches Swiss chard , chopped
• 6 cloves garlic , halved
• salt and ground black pepper to taste
• water to cover
• 2 bays leaves
• ½ , 16 ounce
• 1 , 8 ounce
• 2 tablespoons tamari
• 1 tablespoon vegetable bouillon , such as Better Than Bouillon®

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

Nutrition per serving