Categories: Soups and Stews

Ingredients

• • 2 tablespoons olive oil
• • 2 cups chopped onions or thinly sliced leeks (whites only)
• • 1 cup thinly sliced celery
• • 2 teaspoons Italian seasoning
• • Coarse salt and ground pepper
• • 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
• • 1 can (28 ounces) diced tomatoes, with juice
• • 1 tablespoon tomato paste
• • 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Directions

1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.

2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.

3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

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