Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 cup frozen peas
1 can (400g) diced tomatoes
4 cups vegetable broth
1 tsp dried oregano
Salt and pepper to taste
Method
Heat the olive oil in a large pot over medium heat.
Add the onion and cook for 3-4 minutes until softened.
Stir in the garlic, carrot, and celery, cooking for another 5 minutes.
Pour in the diced tomatoes and vegetable broth, then add the peas and oregano.
Season with salt and pepper, bring to a boil, then simmer for 20 minutes.
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