In a large pot or Dutch oven over medium heat add the olive oil. Once it starts simmering, add the onion and garlic, and cook until the onions are translucent, for about 3-4 minutes.
Add tomato paste, stir and cook for 1 minute.
Add the rest of the ingredients and the broth.
Bring to a boil, reduce heat to low-medium and simmer for 30 minutes, or until the veggies are tender.