Vegetable Soup

2 Tb. olive oil
1 onion, minced
2 ribs celery, chopped fine
2 carrots, peeled and chopped fine
2 garlic cloves minced
Salt
5 cups vegetable broth
2 medium russet potatoes, scrubbed and chopped medium
1 (14 oz) can diced tomatoes, drained
1 cup frozen peas, thawed
Pepper

Heat the oil in a large pot over medium-low heat until shimmering. Stir in onions, celery, carrots, garlic, and 3/4 tsp. salt. Cover and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
Stir in the broth, potatoes, and tomatoes. Bring to simmer and cook until the potatoes are tender, about 15 minutes. Off the heat, add the peas. Let the soup stand for 2 minutes. Season with salt and pepper to taste before serving.

This soup was really yummy and my whole family enjoyed it.

* To turn this soup into Minestrone replace the potatoes with one 16-19 ounce can of white beans that have been rinsed. Garnish bowls of soup with pesto and grated parmesan.