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Heat the olive oil in a large stockpot (8-quart or larger) over medium-high heat until shimmering. Add the onions, carrots, celery, leeks, garlic, and mushrooms and cook, stirring occasionally, until the vegetables are softened and lightly browned at the edges, about 10–12 minutes.
Add the tomatoes and cook, stirring, until they begin to break down and release their juices, about 3 minutes.
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