You don't have to be a vegeterian to enjoy this soup!Serve this with a loaf of freshly-cut bread and you'll thank me -O^ Servings: 8, Ingredients: 1 lb firm tofu, frozen and thawed 3 ounces pasta 1 large or 2 small zucchini, peeled and sliced 2 carrots, sliced 1 onion, chopped 2 cups low-sodium kidney beans or 1 can kidney beans 1/2 teaspoon garlic powder 2 -3 tablespoons tamari 2 cups low-sodium tomato juice 4 cups water 1/2 teaspoon garlic powder 1 1/2 teaspoons dried oregano 2 -3 teaspoons dried basil 1/4 tablespoon black pepper salt, to taste Preparation: 1. Gently squeeze the excess water from the tofu. 2. Dice the tofu into small cubes and transfer to a large bowl. 3. Pour in the tamari (1 tablespoon at a time), stirring to coat evenly. Stir with a wooden spoon to avoid breaking the cubes. 4. Sprinkle on the garlic powder and stir again. 5. Place the tofu cubes on a cookie sheet in a single layer and bake at 325 degrees F for about 10 minutes. 6. Turn the cubes and bake for about 5 more minutes, until they are golden brown on all sides. Set aside. 7. Meanwhile, soften the onion, carrots and zucchini in a large pot, using a little water. 8. When the onions are softened, add all the other ingredients EXCEPT the pasta, and the beans (if they are canned). 9. Bring to a boil and add the pasta. Reduce the heat to a simmer for about 15 minutes. 10. Add the canned beans about 5 minutes before serving. 11. Sprinkle each bowl of soup with a handful of tofu cubes.