Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 3 cups onion, carrot, butternut squash, sweet potato, bell pepper (any color but green) celery, and/or cauliflower ((roughly chopped))
  • 29 ounces canned diced tomatoes with juices
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound pasta (optional)
  • Parmesan cheese (optional)

Instruction

  • Heat the oil in a medium skillet over medium heat. Add the vegetables, stir, and cover. Cook for 10 minute or until mostly soft.
  • Remove lid and stir in the tomatoes. Bring to a simmer, reduce heat to medium low and place the lid so it's mostly covering the pot but not a tight seal. This will let some steam escape but will protect your cooktop from splatters. Simmer for 20-25 minutes or until everything is soft.
  • Puree with an immersion blender or in a regular blender. Season to taste with additional salt as needed.
  • Serve with 1 pound of cooked pasta and Parmesan cheese, if desired.