Ingredients
2
2 servings
- •2 tablespoons extra virgin olive oil
- •1 small onion, minced
- •1 small carrot, peeled and thinly sliced
- •1 celery rib, thinly sliced
- •0.5 teaspoon dried tarragon
- •2 cups vegetable broth
- •0.5 cup dry white wine
Instructions
- 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.
- Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.
Nutritional Facts
Per 2 servings
- Calories: 235
- Carbohydrate: 14g
- Fat: 14g
- Fiber: 3g
- Protein: 2g
- Sugar: 7g
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