Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 zucchini, diced
1 bell pepper, diced
400g canned diced tomatoes
400ml vegetable broth
1 teaspoon dried oregano
Salt and pepper to taste
Method
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until it becomes translucent.
Stir in garlic, carrot, zucchini, and bell pepper. Cook for about 5 minutes, stirring occasionally.
Pour in the canned tomatoes and vegetable broth. Mix in the oregano, salt, and pepper.
Simmer the soup for around 20 minutes until the vegetables are tender.
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