INGREDIENTS
1 cup
Basil, firmly packed leaves
1 cup
Broccoli stalks
1 cup
Carrot
1 tbsp
Garlic
1
Red bell pepper
1/4 cup
Sun-dried tomatoes
8
Tomatoes, cut into quarters, medium
2 cups
Yellow onion
1 cup
Zucchini
2 cups
Vegetable broth
1/8 tsp
Black pepper, freshly ground
1 1/2 tsp
Celtic sea salt
1/4 cup
Olive oil, extra-virgin
2
(15oz/425g) cans diced tomatoes and their juices