Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 zucchini, diced
400 g canned diced tomatoes
400 ml vegetable broth
1 tsp dried oregano
Salt and pepper to taste
1 cup pasta
Method
Heat olive oil in a large pot over medium heat.
Add the onion and garlic, cooking until they soften.
Stir in the carrot and zucchini, cooking for another few minutes.
Mix in the diced tomatoes, vegetable broth, and oregano.
Add pasta and cook until tender, about 10 minutes. Season with salt and pepper before serving.
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