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Vegetarian Chicken Noodle Soup

Ingredients

• 2 tbsp. extra-virgin olive oil
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 4 medium carrots, sliced
• 4 celery ribs, sliced
• 8 fresh thyme sprigs
• 2 bay leaves
• 1-14 oz. package extra-firm tofu, frozen overnight, thawed, pressed for 30 minutes (I use the Tofu Xpress), and cut into bite-sized pieces
• 4 quarts no-chicken broth
• 12 oz. dried wide egg noodles
• 1/2 c. fresh flat-leaf parsley, chopped
• salt and pepper to taste

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