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- Heat your oil in a large Dutch oven or stockpot over medium heat.
- Sauté your onion, celery, and carrots for about 4 minutes or so.
- Stir in the garlic, sun-dried tomatoes, and the fresh rosemary then continue to sauté until nicely fragrant.
- Add in all of the remaining ingredients and stir to combine.
- Add sea salt and freshly ground black pepper if desired to your taste.
- Simmer over low heat for 20-25 minutes, to allow the flavors to nicely combine.
- Add additional broth if needed/desired as the liquid cooks down.
- Serve hot, sprinkle with fresh parsley if desired, and enjoy!
