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 saute 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.