3 Block Meal
Ingredients:
2 medium fresh tomatoes, diced (3 if canned)
1 small fennel bulb, sliced thin
1 medium onion, diced
1 clove garlic, minced
2 cups water
2 tablespoons vegetable broth powder
6 ounces extra-firm tofu, cubed
3 to 4 whole stalks fresh basil (parsley, if basil is out of season)
2/3 teaspoon olive oil
Juice of 1/2 lemon
Dash salt
1/2 teaspoon light miso, yellow or white
3 black olives, sliced
Instructions:
1. Combine tomatoes, fennel, onion, garlic, water, vegetable broth powder, and tofu in large soup pot. Heat to boiling and then simmer on low, covered, for 30 minutes. 2. Meanwhile, combine basil, olive oil, lemon juice, salt, miso, and olives in small food processor (also may use small blender, mortar and pestle, or suribachi) and grind to coarse paste. 3. Serve soup in bowls and add dollop of basil pistou to taste in the center. Stir pistou in while eating. Variation Put tofu on lightly oiled cookie sheet and cover with Italian seasoning. Bake for 10 to 15 minutes at 350°F. Serve with pistou.