Developed by Jessica Fishman Levinson, MS, RDN, CDN Servings: 10 Serving Size: 1 cup 2 T olive oil 1 large onion, diced 1 cup carrots, peeled and diced 1 cup celery, diced 2 cups green zucchini, diced 2 large garlic cloves, minced 2 T tomato paste 6 cups low-sodium vegetable