Vegetable and Tempeh Soup

Ingredients

• 12 ounces 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)