- In a cast iron Dutch oven or non-stick pot over medium-high heat, brown the potatoes, celery and onion in the oil. Add the broth. Cover and simmer over medium heat for 10 minutes. Add the remaining ingredients. Season with salt and pepper.
- With the lid on, continue cooking for 20 minutes or until the vegetables are al dente, stirring carefully 2 or 3 times. Adjust the seasoning. Let cool for 10 minutes. When ready to serve, add a generous drizzle of olive oil.
- Serve alone or, if desired, with fish or Italian sausages.