Ingredients
1 Medium onion 2 Stalks celery 1 Carrot 1 tbsp. Virgin olive oil 3/4 tsp. Oregano leaves 1 l/2 tsp. Basil leaves 4 Cut-up tomatoes (fresh) 2.3 c.Hot vegetable stock 3/4 tsp. Salt
Fresh ground pepper to taste
1. Saute onion in oil, adding celery and carrot . Cook until onion is soft.
2. Add oregano, basil, and tomatoes to pot and simmer gently until tomatoes are very soft.
3. Puree the soup. Return to pot and add the hot stock.
4. Bring to a boil and simmer on low heat for 5 minutes.
Makes 8 cups
1 Medium onion 2 Stalks celery 1 Carrot 1 tbsp. Virgin olive oil 3/4 tsp. Oregano leaves 1 l/2 tsp. Basil leaves 4 Cut-up tomatoes (fresh) 2.3 c.Hot vegetable stock 3/4 tsp. Salt
Fresh ground pepper to taste
1. Saute onion in oil, adding celery and carrot . Cook until onion is soft.
2. Add oregano, basil, and tomatoes to pot and simmer gently until tomatoes are very soft.
3. Puree the soup. Return to pot and add the hot stock.
4. Bring to a boil and simmer on low heat for 5 minutes.
Makes 8 cups
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