Recipe Vortex

1 Tablespoon olive oil

2 carrots, diced

1 medium onion, diced

1 28 oz canned whole plum tomatoes with juices

1 32 oz vegetable broth

1 15 oz can cannellini beans, rinsed and drained

2 Tablespoons tomato paste

2 teaspoon dried basil (1 Tablespoon for fresh basil)

1 teaspoon oregano (1 tTablespoon for fresh oregano)

salt & pepper to taste

In a large pot saute onions and carrots in olive oil until soft. Then add tomatoes, vegetable broth, cannellini beans, tomato paste, and 1/2 teaspoon each of salt & pepper.

Cover soup and let simmer for 1 hour, stirring occasionally. Add basil and oregano. Use a hand puree to blend soup until creamy or transfer in batches to blender. Adjust salt to your preferred taste. Serve soup with fresh basil.