Vegan Italian Vegetable Soup

Serve this nourishing bowl of soup with slices of warm, rustic country bread and olive oil for the ultimate comfort meal. 

Serves: 4

Ingredients:

1 tablespoon olive oil

1 onion, minced

2 garlic cloves, minced

3 small carrots, quartered lengthwise and finely diced

2 celery stalks, quartered lengthwise and finely diced

½ teaspoon salt

1 tablespoon dried mixed herbs

1 tablespoon dried oregano

2 zucchini, chopped into bite-sized chunks

4 large vine tomatoes, chopped into bite-sized chunks

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

1 tablespoon apple cider vinegar

1 vegetable stock cube

1 (14-ounce) can plum tomatoes

2 cups boiling water

¼ cup basil, coarsely chopped

¼ teaspoon black pepper

Instructions:

1. In a large saucepan over medium heat, add olive oil. Once warm, add onion, garlic, carrots, and celery, and salt. Stir and cook for 5 to 10 minutes, until soft. 
2. Stir in dried herbs and cook for 2 minutes. Add zucchini, vine tomatoes, tomato paste, balsamic, and apple cider vinegar. Cook for 2 more minutes. 
3. Once mixture begins to simmer, stir in vegetable stock cube, canned tomatoes, and water. 
4. Cover pan, bring to a boil, and then reduce to a simmer for 10 minutes. Stir in basil and serve. 

Source: vegnews.com