Ingredients
2
tablespoons olive or vegetable oil
2
cloves garlic, finely chopped
2
medium stalks celery, coarsely chopped (1 cup)
2
medium carrots, coarsely chopped (1 cup)
2
cans (28 oz each) Italian-style (plum) tomatoes, undrained
2
cups water
1
teaspoon dried basil leaves
1/2
teaspoon pepper
1
carton (32 oz) Progresso™ chicken broth (4 cups)
Preparation
Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
