Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add chopped onion and cook until softened, about 5-7 minutes.
• Add minced garlic and cook for another minute until fragrant.
• Add diced carrots, celery, and potatoes to the pot.
• Pour in the vegetable broth and add the diced tomatoes (undrained), thyme, rosemary, salt, and pepper.
• Bring the soup to a boil, then reduce heat and simmer for at least 30 minutes, or until vegetables are tender.
• Taste and adjust seasoning as needed.
• Serve hot.