What do we need:

• 2 T olive oil or water
• 1 large onion, chopped
• 4 ribs celery, chopped
• 2 carrots, chopped
• 1 medium potato, chopped
• 2 cloves garlic, chopped
• 1 28 oz can diced tomatoes or 2 cups fresh
• 4 cups vegetable stock
• 1 T crumbled, dried basil
• 1 T crumbled, dried oregano
• salt & pepper to taste
• 2 T balsamic vinegar

Steps:

• In a large pot heat olive oil (or water).
• Add all vegetables and garlic, saute til translucent.
• Reduce the heat and add your tomatoes, basil, oregano, garlic, stock and vinegar.
• Bring to a boil and then reduce the heat and allow to simmer for 30 minutes.
• Season with salt and pepper to taste.
• After 30 minutes take off the heat and using an immersion blender (food processor or blender would work too) puree the soup to your desired consistency.

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