![](https://cdn.statically.io/img/www.allrecipes.com/thmb/5c3Lkem9P8Y6zOHckTSnA8xY8wg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9239796-cd48b3070e904ac7b6d64d515442285c.jpg)
Ingredients
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2 tablespoons extra virgin olive oil
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1 small onion, minced
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1 small carrot, peeled and thinly sliced
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1 celery rib, thinly sliced
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½ teaspoon dried tarragon
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2 cups vegetable broth
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½ cup dry white wine
Directions
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Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.
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Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.
Nutrition Facts (per serving)
235 | Calories |
14g | Fat |
14g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 235 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Sodium 516mg | 22% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 10% |
Total Sugars 7g | |
Protein 2g | 4% |
Vitamin C 5mg | 6% |
Calcium 64mg | 5% |
Iron 1mg | 5% |
Potassium 298mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.