Mediterranean Tomato Tempeh Pasta Soup-NEW

Featured Maple Leaf Product:  Lightlife Original Tempeh (#00203)

Method

1. Cut Tempeh blocks into 1 cm by 1 cm cubes. Heat half of the oil in a frying pan on medium heat and add Tempeh cubes. Sauté until brown on all sides; gently stir. Remove from heat and set aside for a later step.
2. In a soup pot or tilting kettle, heat the remaining oil over medium-high heat; add the onions and sauté for approximately 5 minutes. Stir in celery and continue to cook for 5 minutes or more.
3. Add tomato soup and water, and stir until well combined. Bring soup to a boil and add in vegetable mix. Add tempeh cubes and reduce soup to a simmer and cook for 30 minutes to allow flavours to blend.
4. Cook, dry pasta in boiling water and cook until al dente. Drain and add cooked pasta to the soup. Add Italian seasoning and black pepper to the soup. Heat to an internal temperature of 165°F/74°C for 15 seconds and maintain 140°F/60°C.

Suggested Accompaniments

Serve with a cheese & lettuce sandwich (sides not included in nutritional information).

Nutritional Info per 180 mL (283 g/9.9 oz)