INGREDIENTS
2 large cans
plum tomatoes
1 large bunch
basil leaves
1 large
carrot
1 large
onion
1
zucchini
1
celery
2 cups
vegetable broth
1 Tablespoons
cornstarch
3
garlic cloves
3 Tablespoons
olive oil
1 serving
salt and pepper
1 pinch
pepper flakes
1/4