INGREDIENTS
1 tbsp
butter
1
medium onion
1 cup
chopped carrots
1
celery stalk
3 cloves
garlic
30 oz
fresh plum tomatoes (or you can use canned tomotoes, peeled)
32 oz
vegetable broth
3
sprigs parsley
10
basil leaves
2
bay leaves
Parmesan cheese for serving (optional)