Tomato-Broccolini Soup

• 2 tablespoons extra virgin olive oil
• 1 small carrot, chopped
• 2 small celery ribs, finely chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon dried oregano or 1 teaspoon marjoram
• salt
• pepper
• 1 (28 ounce) candiced fire-roasted tomatoes or 1 (28 ounce) canwhole fire-roasted tomatoes
• 1 (14 1/2 ounce) can stewed tomatoes
• 2 cups chicken stock or 2 cups vegetable stock
• 2 bunches Broccolini, cut into 2 1/2 inch florets
• 8 -10 basil leaves, chopped
• pecorino romano cheese, grated
• crusty bread, for serving

1. In medium soup pot, heat the olive oil over medium heat; stir in the carrot, celery, onion, garlic, oregano.
2. Season with salt and pepper.
3. Cover the pot and cook, stirring occasionally, until slightly softened, about 5 minutes.
4. Add the diced and stewed tomatoes and the chicken stock and bring to a simmer; cook until the vegetables are tender, about 20 minutes.
5. Meanwhile, bring a large saucepan of salted water to a boil.
6. Add the broccolini and cook until crisp-tender, 3-4 minutes;drain.
7. Using an immersion blender, puree the soup.
8. Stir in the broccolini and basil; season with salt and pepper.
9. Serve with cheese and bread.

extra virgin olive oil, carrot, celery, onion, garlic, oregano, salt, pepper, tomatoes, tomatoes, chicken, bunches broccolini, basil, pecorino romano cheese, crusty bread

Taken from www.food.com/recipe/tomato-broccolini-soup-408626 (may not work)