Tuscan Bean Soup (Ribollita)

Heat 46 g olive oil in a large pot over low heat. Add finely minced onion, carrot, and celery; cook gently until soft and translucent, about 8 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add 120 g tomatoes, 400 g zucchini (diced), and drained canned cannellini beans; stir well.