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margie
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In a large pot, heat olive oil over medium heat.
Add onion and garlic, sauté until fragrant.
Add celery, carrots, and rutabaga, cook for a few minutes.
Pour in broth, add bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer until vegetables are tender.
Remove bay leaf, adjust seasoning if needed.
Serve hot and enjoy!