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Serves 4-6 | Prep time: 5 minutes | Cook time: 20-­25 minutes

2 tablespoons olive oil
1⁄2 large yellow onion, diced
1⁄2 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon sea salt (1⁄2 teaspoon if stock is salted)
1⁄2 teaspoon ground black pepper
2 cups vegetable stock
2 cups diced tomatoes (fresh if available)
1 cup ricotta cheese (organic fat free)
4 tablespoons fresh chopped basil
2 T olive oil

1. Heat a large pot over medium heat.
2. Add olive oil and onion. Sauté until onions begin to become translucent.
3. Add oregano, garlic, salt and pepper and sauté a minute longer.
4. Add vegetable stock and tomatoes.
5. Puree with a hand blender.
6. Simmer for 12 minutes.
7. Add ricotta and cook on low heat for 2­3 minutes.
8. Add basil and olive oil, stir and eat!