Ruscona - Shine

Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 3 tomatoes, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the carrots and celery to the pot, and continue cooking for another 5 minutes, stirring occasionally.

Stir in the zucchini and tomatoes, and cook for a further 5 minutes until the vegetables start to soften.

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 20 minutes.

Season the soup with dried thyme, salt, and pepper. Let it simmer for another 10 minutes.

Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. This step is optional but recommended for easier digestion.

Serve the soup hot, garnished with fresh parsley.