Vegetable and Tofu Soup

My recipe box consists of Whole Foods plant based recipes. I have been wfpb for the last year and have found it fun to find new and tasty recipes. Hope you enjoy them too

1 (12 ounce) package extra-firm, tub-style tofu (fresh bean curd), drained and cut into ¾-inch cubes

2 tablespoons olive oil

1 teaspoon dried Italian seasoning, crushed

Nonstick cooking spray

2 cups reduced-sodium chicken broth

1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained

3 cups sliced fresh button mushrooms (8 ounces)

½ cup fresh or frozen peas, thawed

½ cup 1-inch pieces asparagus

½ cup chopped roasted red sweet pepper

⅓ cup oil-packed dried tomatoes, drained and finely chopped

¼ cup sliced green olives

1 pinch Shredded Parmesan cheese

Directions at eatingwell.com

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