Everyday Vegetable Soup

1 Tbsp. olive oil
2 cups onions, chopped
1 cup celery, thinly sliced
2 tsp. dried Italian Seasoning
3 cans (14 1/2-oz. each) low-sodium chicken broth
1 can (28-oz.) diced tomatoes, with juice
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
3 cups water
8 cups mixed fresh or frozen vegetables, such as carrots, zucchini, baby potatoes, corn, green beans, peas

Heat 1 Tbsp. olive oil in a large Dutch oven. Add onions, celery and Italian seasoning and season with salt and pepper. Cook, stirring frequently, until onions are translucent, about 5 minutes.

Add broth, tomatoes and their juice, tomato paste, Worcestershire sauce and 3 cups water to pot. Bring mixture to a boil, reduce heat to a simmer and cook, uncovered, 20 minutes.

Add vegetables to pot and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season to taste with salt and pepper.

Serve with freshly grated Parmesan cheese

Serves 8
WW SmartPoints per serving: 3