INGREDIENTS
2 Tbsps
extra virgin olive oil
1 cup
celery
1 cup
carrots
5 cloves
garlic
2 cups
broccoli
2 cups
cauliflower
2 cups
green cabbage
4 cups
zucchini
1 lb
whole tomatoes
8 cups
reduced sodium broth
1/2 tsp
italian seasoning
1 tsp
kosher salt
1/2 tsp
black pepper
1
bay leaf