Onion Soup White Wine Basil & Tofu

2 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
3 large leeks, cleaned and diced
1 large red onions, sliced thinly
2 small purple potatoes, diced
6 cups vegetable or chicken broth
1/2 cup white wine
1/2 firm tofu, diced
3 tbsp. basil, chiffonade
Salt and Cracked pepper to taste








Directions:
1.  In a medium pan, warm the olive oil and butter.  Add the chopped onions and saute for about 6 minutes on medium-low heat until softened.
2. Add the diced potatoes and saute another minute. Add the warmed broth and white wine, and bring to a boil.  Simmer about 20 minutes. Taste for seasoning and if the potatoes are done. 
3.  Add the tofu and simmer about 2 minutes.  Remove from stove and add the fresh basil and cracked pepper.

I know Tofu is not Italian, but it was in my refrigerator and it seemed like a good idea. It worked! This soup tastes like an Italian trying to cook Miso soup without the Miso.  Why not?