2 tablespoons olive oil, 1 minced onion, 2 thinly sliced carrots, 1 cup thinly sliced celery, 1/2 teaspoon dried tarragon 2 cups vegetable broth 1/2 cup white wine (optional)

1. In a medium saucepan, heat oil over medium-high heat. 2. Sauté onions until tender, approximately 5 minutes. 3. Add carrots, celery and tarragon, stirring until carrots are tender, another 5 minutes or so. 4. Slowly stir in vegetable broth and wine (if using), and bring to a boil. 5. Reduce to a simmer and cook 15 minutes more. 6. Serve hot and enjoy!