INGREDIENTS
1
heaping cup Carrots
5
large cloves Garlic
2
lbs Red potatoes chopped in
1 1/2 cups
White or yellow onion
4 1/2 cups
Vegetable broth, low-sodium
1 cup
Tomato sauce/puree
1/2 tsp
Black pepper
2 1/2 tbsp
Italian herb blend without any red pepper or salt added, dried
2 tsp
Sea salt, fine
3/4 cup
Red wine, dry