Minestrone

Cut 1 onion, 2 carrots, 2 celery stalks, and 1 zucchini into similar small pieces so they cook evenly.

Finely chop 3 garlic cloves and keep them separate because they go in after the firmer vegetables soften.

Warm 3 tablespoons olive oil in a pot over medium heat.

Add the onion, carrots, and celery, then saute for about 6 minutes, stirring often, until the onion edges turn translucent and the vegetables smell sweet.

Add the chopped garlic and cook for only about 30 seconds, just until fragrant, so it does not burn.

Crush in 400 g whole peeled tomatoes and simmer over medium heat for 5 minutes to round off the acidity.

Pour in 1200 ml vegetable stock, then add the zucchini and 400 g canned kidney beans.

Once the soup reaches a boil, lower the heat and simmer gently for 20 minutes so the vegetables flavor the broth.

Add 100 g ditalini directly to the soup and stir well so the pasta does not stick to the bottom.

Cook for about 8 minutes, checking for an al dente center while the starch lightly thickens the broth.

If the soup becomes too thick, loosen it with a little more hot stock before serving.

Turn off the heat, add 10 g fresh basil and a final drizzle of olive oil, then serve while the herb aroma is fresh.