Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small onion , minced
• 1 small carrot , peeled and thinly sliced
• 1 celery rib , thinly sliced
• 0.5 teaspoons dried tarragon
• 2 cups vegetable broth
• 0.5 cups dry white wine

Instructions

1. 1 Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.
2. 2 Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

Nutrition per serving