Seitan and vegetable soup

Ingredients

• Base
• 2.1 kg État Végétal seitan (plain, in pieces)
• 125 ml oil
• 4 kg finely diced carrots
• 2.5 kg diced celery
• 2 kg chopped onions
• 4 kg fresh spinach
• 2.5 kg small pasta (shells or ditalini)
• 14 L reduced-sodium vegetable broth
• 40 g chopped garlic
• 15 g dried thyme
• Bay leaves (3 for 25 servings)
• Salt and pepper to taste

Method

1. Brown the seitan. Heat the oil in a large pot. Sauté the seitan for 5 to 7 minutes, until lightly browned. Set aside.
2. Make the base. In the same pot, sauté the onion, celery, carrots and garlic for 5 minutes.
3. Simmer. Add the broth, thyme and bay leaves. Bring to a gentle boil and cook for 15 minutes.
4. Add the pasta. Stir in the pasta and cook until tender.
5. Finish. Add the seitan and spinach. Cook 3 or 4 more minutes and adjust the seasoning.