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In a large pot, combine the water, soaked navy beans, salt, bouillon, onion, garlic, tomato paste, crushed tomatoes, dried basil, and dried parsley.
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Bring to a boil. Boil uncovered for 20 minutes.
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Add in the mushrooms, zucchini, tofu, and lasagna noodle pieces. Stir constantly while adding the lasagna noodle pieces to prevent them sticking together (try to scatter them throughout the pot and avoid adding a clump of them).
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Boil for 12 minutes, or until the lasagna noodles are cooked through. Stir once a minute while cooking to prevent the noodles from sticking to the bottom of the pot.
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Remove from heat and stir in the spinach to cook.
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Stir in the soy milk.