Source: dLife

A hearty herbed tofu and vegetable soup with citrus.

Servings

1 olive oil cooking spray
2 cup fresh mushroom slices
1 medium onions , chopped
0.5 chopped green bell peppers , chopped
3 medium garlic cloves , minced
3.5 cup low sodium vegetable broth
16 floz Tomatoes, whole, peeled, unsalted, canned , undrained, coarsely chopped
8 floz tomato sauce, low sodium
16 oz Tofu, firm, silken, light, 1" slice , drained, cut into 3/4 inch pieces
0.5 cup white wine (dry, optional)
2 pinch grated orange peel
2 bay leaves
1 tsp marjoram, leaves, ground
0.5 tsp savory, leaves, ground
0.25 tsp fennel seed , crushed
1 pinch salt
1 pinch black pepper

1 Heat a large cooking spray coated pot over medium heat. Sauté mushrooms, onions, bell pepper, and garlic 8 to 10 minutes or until vegetables are soft.
2 Mix in broth, tomatoes and liquid, tomato sauce, tofu, wine, orange rind, bay leaves, marjoram, and savory. Place lid on pot and simmer 10 to 15 minutes. Sprinkle with salt and pepper. Take out bay leaves before serving.

Use whatever vegetables are in season and look good.