Vegan “Chicken” Noodle Soup

Chop the carrots, celery, and onion and add to a large soup pot along with the olive oil. Drain the tofu and then cut into squares or break apart in chunks. Add to the vegetables in the pot. Saute on medium heat until the onion becomes soft and translucent. Add garlic and stir for 30 seconds. Shred the zucchini and add along with  the remainder of the ingredients except the pasta and parsley.

Turn up the heat and bring the soup to a boil. Return the heat to medium and let simmer for 20-30 minutes or until the carrots and celery become soft. Add the pasta or rice to the soup and continue to simmer until the pasta or rice is Al dente or your preferred consistency, about 10 more minutes.

Alternatively, all ingredients except the pasta and parsley can be added to a crockpot. No sauteing needed. Cook on high for 4 hours. Add the pasta 30 minutes before serving the soup.

Allow to cool slightly before serving. Garnish with the chopped fresh parsley.