Vegetable and Tempeh Soup

Name: Vegetable and Tempeh Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounce package tempeh (drained and cut into ¾-inch cubes); 2 Tbsp olive oil; 1 tsp Italian seasoning (dried); non-stick cooking spray; 1 cup chicken broth (low sodium); 1 cup tomato (from can, drained); 3 cups button mushrooms (fresh, sliced ); ½ cup peas (fresh or frozen (thawed)); ½ cup asparagus (1-inch pieces); ½ cup roasted red peppers (chopped); ¼ cup tomato (dried, finely chopped); ¼ cup black olives (pitted and chopped); 1 pinch Parmesan cheese (shredded)

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