1 large onion, raw
1 1/2 cups canned tomato paste
1 cup chicken or vegetable broth
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
2 teaspoons dried rosemary
1/3 teaspoon dried sage
1 (2 pound) can mushrooms, sliced
1 (2 ounce) can tomato paste with juice
1 medium head zucchini, sliced
3 cloves garlic, minced
1/2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
In a large skillet, heat the olive oil over medium heat. Saute onion in olive oil until soft. Stir in the tomato paste, chicken broth, salt, rosemary, thyme, garlic powder, basil, and garlic powder. Bring to a boil, stir in mushrooms, tomato paste with juice, zucchini, garlic, onion powder, paprika, salt, and pepper.
Reduce heat to medium-low, cover, and simmer 25 minutes, stirring occasionally.