Ingredients
Scale
- 1 tablespoon (15 ml) olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, diced
- 4 cups (1 L) vegetable broth
- 1 can (14.5 ounces or 410 g) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic, sautéing until translucent, about 3-5 minutes.
- Toss in the sliced carrots and diced celery, cooking for another 5 minutes until they start to soften.
- Pour in the vegetable broth and the can of diced tomatoes. Stir in the dried oregano, dried thyme, and season with salt and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20-30 minutes, until the vegetables are tender.
- Serve warm, garnished with freshly chopped parsley.
Notes
This soup tastes even better the next day. Leftovers can be stored in an airtight container in the fridge for up to three days. It also freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan