Celery Carrots Onion Vegetable broth Mushrooms Italian seasoning Rosemary Tomato sauce
Diced tomatoes Potatoes Green peas Garlic Salt Black pepper Cornstarch Water
In a 5-quart Dutch oven, over medium heat, add the diced carrots, onions, and celery with vegetable broth and saute. Once tender add mushrooms.
When mushrooms are tender add Italian seasoning and rosemary then deglaze the pan with red wine. Add the tomato sauce and diced tomatoes.
Add the remaining vegetable broth, potatoes, salt, black pepper, garlic, and green peas. Simmer for 20 minutes.
Add the cornstarch slurry to thicken if needed. Serve hot with a sprinkle of fresh parsley on top.