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Slice the onion, carrot, and celery into bite-sized pieces.
Heat olive oil in a pot and sauté the onions first.
Add the remaining vegetables and stir-fry for about 3 more minutes.
Pour in the tomatoes and vegetable broth and bring to a boil.
Season with salt and pepper and simmer over medium heat for 20 minutes.
Simmer until the vegetables are well cooked and the soup is ready.
