- Olive oil - Onion - Carrot - Celery - Garlic - Yukon gold potatoes - Zucchini - Tomato paste - Thyme - Dried oregano
In a large dutch oven over medium heat add the olive oil. Once hot, add the onion, carrot, and celery, cook until the onion turns translucent, about 5 minutes stirring occasionally.
Add the tomato paste, thyme, and oregano, mix together. Add the vegetables broth, diced tomatoes, water, bay leaves, salt, and pepper, stir to combine.