White Bean Soup

Ingredients

•  1 c dried white beans
•  ½ block extra-firm tofu, cubed
•  2 c vegetable broth
•  2 T cold-pressed olive oil
•  1 medium onion, finely chopped
•  2 carrots, finely chopped
•  2 stalks celery, finely chopped
•  1 large clove garlic, finely chopped
•  4 medium tomatoes (optional—canned), chopped
•  1 T tomato paste
•  1 tsp molasses
•  Salt and pepper to taste
•  3 T freshly chopped parsley for garnish
•  1 bay leaf

Preparation

1. Rinse beans in medium-sized bowl and soak overnight. Drain and rinse again
2. In a medium saucepan sautee the onion, garlic, celery and carrots in a small amount of water for about 5 minutes or until soft.
3. Add the tofu, tomatoes, vegetable broth, tomato paste, molasses and beans.
4. Simmer uncovered for about 1 ½ hours or until beans are tender.
5. Season with salt and pepper and add chopped parsley before serving.