Heat a large, non-stick pot. Add the onions and cook, stirring, for about 3 minutes. Add the carrots and garlic and cook for another two minutes. Add all remaining ingredients EXCEPT the basil and pine nuts. Cover and simmer until vegetables are tender, about 25 minutes.
Stir in fresh basil and serve in individual soup bowls, topped with 1 teaspoon of pine nuts, if desired.
Originally Submitted
11/20/2016
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